1 tablespoon flour
1 cup whole milk
1 cup chicken broth
1 teaspoon Cajun seasoning, (or more to your tastes)
1/2 teaspoon garlic powder
1 can (15 ounces) corn, drained
1 cup Parmesan cheese, freshly grated
16 ounces Gemelli pasta, or any pasta of your choice, cooked al dente
fresh parsley, for garnish
Boil pasta in salted water according to package directions. I recommend al dente. Drain and set aside. In a large frying pan over medium heat, add sliced sausage in a single layer (cook in batches if necessary). Heat for 2-3 minutes on each side. Remove from pan and set on a plate. In the same pan (do not drain), add flour and whisk, scraping up the brown bits from the pan, until a paste forms and the mixture starts to brown. Slowly add in the milk. Whisk continuously until the mixture starts to thicken (about 5 minutes). Add in the broth, Cajun seasoning, and garlic powder. Bring to a light simmer. Add in the corn and the Parmesan cheese. Stir and simmer for another 5 minutes. Add the noodles and sausage back into the pan, mixing everything together. Garnish with fresh parsley and more Parmesan cheese.