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Pappadeaux Mardi Gras Pasta Recipe

Pappadeaux Mardi Gras Pasta Recipe
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★★★★★

4.8 from 30 reviews

Pappadeaux Mardi Gras Pasta is a flavorful, creamy pasta dish inspired by Louisiana’s vibrant Mardi Gras celebrations. It combines linguine with tender shrimp, juicy chicken, and spicy andouille sausage, all tossed in a rich Cajun cream sauce with sautéed bell peppers and onions. This hearty and festive meal is perfect for a special dinner or gathering.

Ingredients

Scale

For the Pasta:

  • 12 ounces linguine or fettuccine
  • 1 tablespoon salt (for boiling water)

For the Proteins:

  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 pound andouille sausage, sliced into rounds
  • 1 tablespoon Cajun seasoning, divided

For the Vegetables:

  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for sautéing)

For the Cream Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Optional Garnishes:

  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Sliced green onions

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside. Toss with a drizzle of olive oil to prevent sticking.
  2. Season and Cook the Proteins: In a bowl, toss the shrimp and chicken pieces with 1/2 tablespoon of Cajun seasoning. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken pieces for 4–5 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside. In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside. Add the sliced andouille sausage to the skillet and cook for 2–3 minutes until browned. Remove and set aside with the other proteins.
  3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the skillet, then add the bell peppers and onion. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.
  4. Make the Cream Sauce: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, whisking constantly, until the roux is golden and smooth. Gradually pour in the chicken broth, whisking to combine. Then, slowly add the heavy cream, continuing to whisk until the sauce is smooth. Stir in the Parmesan cheese, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
  5. Combine and Toss: Return the cooked chicken, shrimp, sausage, and sautéed vegetables to the skillet with the sauce. Toss to coat everything evenly. Add the cooked pasta to the skillet and toss again, ensuring the sauce coats the pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  6. Garnish and Serve: Transfer the pasta to serving bowls or a large platter. Garnish with chopped parsley, grated Parmesan, and sliced green onions for a vibrant finish. Serve immediately and enjoy!

Notes

  • Adjust the amount of Cajun seasoning and cayenne pepper to control the spiciness.
  • Reserve pasta water to help loosen the sauce if it becomes too thick.
  • Use freshly grated Parmesan for best flavor and proper melting.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
  • Andouille sausage can be replaced with smoked sausage if unavailable.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently, adding a splash of cream or broth.

Nutrition

Keywords: Mardi Gras pasta, Cajun pasta, creamy Cajun sauce, shrimp pasta, andouille sausage recipe, Louisiana pasta dish

Find it online: https://hannahdelgado.com/pappadeaux-mardi-gras-pasta-recipe/