Pappadeaux Mardi Gras Pasta Recipe

If you’re craving a dish that bursts with bold flavors, creamy textures, and a festive vibe, Pappadeaux Mardi Gras Pasta is an absolute must-try. This dish takes the rich soul of Cajun cuisine and wraps it up in a luscious, cheesy sauce loaded with shrimp, chicken, and andouille sausage, all tossed with perfectly cooked linguine. It’s a celebration on a plate that feels like Mardi Gras in every bite—spicy, smoky, and downright irresistible. Whether you’re cooking for a weeknight treat or impressing friends at a dinner party, this recipe will have everyone asking for seconds.

Ingredients You’ll Need

This recipe shines because of its simple yet essential ingredients, each adding depth, color, and that signature Mardi Gras kick you crave. From fresh vegetables to aromatic seasonings and creamy cheese, every element plays a vital role in creating the perfect balance of flavor and texture.

• 12 ounces linguine or fettuccine: These pasta shapes hold the rich sauce beautifully, making every forkful a delight.
• 1 tablespoon salt: Essential for seasoning the boiling water to ensure perfectly cooked pasta.
• 1/2 pound medium shrimp, peeled and deveined: Adds a sweet seafood touch that’s iconic in Louisiana cooking.
• 1/2 pound boneless, skinless chicken breast: Provides tender, protein-packed bites that soak up the spices.
• 1/2 pound andouille sausage, sliced: Brings smoky, spicy depth that’s fundamental to the Mardi Gras vibe.
• 1 tablespoon Cajun seasoning, divided: Infuses that unmistakable Cajun heat and flavor.
• 1 red bell pepper, thinly sliced: Adds vibrant color and sweet crunch.
• 1 green bell pepper, thinly sliced: Complements with a mild, fresh flavor and striking green hue.
• 1 small yellow onion, thinly sliced: Provides sweetness and body to the sautéed vegetables.
• 2 cloves garlic, minced: Packs a punch of fragrance and savory depth.
• 2 tablespoons olive oil: Perfect for sautéing and flavor build-up without overpowering the dish.
• 2 tablespoons unsalted butter: Creates a luscious base for the creamy sauce.
• 2 tablespoons all-purpose flour: Helps thicken the sauce, creating a silky texture.
• 2 cups heavy cream: Delivers richness and that velvety finish every creamy pasta needs.
• 1 cup chicken broth: Adds savory depth and balances the creaminess.
• 1/2 cup grated Parmesan cheese: Adds nutty, salty umami that ties everything together.
• 1 teaspoon Cajun seasoning: Adjusted to taste, it rounds out the sauce with hearty spice.
• 1/2 teaspoon smoked paprika: Enhances the smoky undertones brilliantly.
• 1/4 teaspoon cayenne pepper (optional): For those who want an extra kick of heat.
• Chopped fresh parsley: Brightens and freshens every forkful as a garnish.
• Grated Parmesan cheese: Used for finishing touches and extra cheesiness.
• Sliced green onions: Adds a crisp, mild onion flavor and lively color.

How to Make Pappadeaux Mardi Gras Pasta

Step 1: Cook the Pasta Perfectly

Begin by bringing a large pot of salted water to a rolling boil—this is crucial for seasoning the pasta from the inside out. Add your linguine or fettuccine and cook until al dente, keeping it firm yet tender to hold up well under that creamy sauce. Don’t forget to reserve half a cup of pasta water before draining; this magical liquid helps loosen the sauce later and enhances the silkiness of every bite.

Step 2: Season and Sear Your Proteins

As the pasta cooks, toss the shrimp and chicken bites with half a tablespoon of Cajun seasoning to coat them with that lively Cajun flair. Heat olive oil in a skillet and sear the chicken until golden and cooked through—this caramelization locks in flavor. Then quickly cook the shrimp until just pink and opaque, and finally, brown your andouille sausage slices to infuse that irresistible smoky, spicy dimension. Set them aside separately so each stays juicy and flavorful.

Step 3: Sauté the Vegetables

Using the same skillet, add a touch more olive oil and toss in the sliced bell peppers and onion. Sauté them gently until soft but still vibrant, then stir in minced garlic at the end to awaken those aromatic notes. Cooking the veggies this way builds layers of flavor that perfectly balance the rich sauce and protein trio.

Step 4: Make the Creamy Cajun Sauce

Now comes the magic moment: melting butter right in the skillet, then whisking in flour rapidly to form a golden, smooth roux. This is the heart of your sauce, thickening it beautifully without lumps. Gradually whisk in chicken broth, then heavy cream, patiently stirring until the mixture transforms into a luscious, creamy base. Stir in Parmesan cheese, Cajun seasoning, smoked paprika, and optional cayenne pepper for that authentic Mardi Gras punch. Let it simmer until the sauce thickens just right—silky, fragrant, and begging to coat your pasta.

Step 5: Combine Everything Together

Return the seared chicken, shrimp, and sausage to the skillet, along with your sautéed veggies, and toss to coat them evenly with the heavenly sauce. Then, gently mix in the cooked pasta, making sure every strand glistens with flavor. If the sauce feels too thick, add a splash of reserved pasta water to loosen it, achieving that perfect creamy consistency classic to Pappadeaux Mardi Gras Pasta.

Step 6: Garnish and Serve

Transfer your masterpiece to a large platter or individual bowls, then sprinkle with chopped fresh parsley, additional grated Parmesan, and sliced green onions. These final touches aren’t just for looks—they add freshness, a little crunch, and an extra layer of flavor that elevates the entire dish to something truly festive.

How to Serve Pappadeaux Mardi Gras Pasta

Garnishes

Chopped parsley, grated Parmesan, and sliced green onions are the ultimate finishing trio for this dish. Parsley adds a burst of color and fresh herbaceousness, Parmesan melts slightly into the creamy sauce with each bite, and green onions lend a mild sharpness that brightens the richness. These garnishes bring balance while making the dish pop visually and flavor-wise.

Side Dishes

Pappadeaux Mardi Gras Pasta is rich and filling on its own, but pairing it with a crisp green salad or buttery garlic bread complements it beautifully. The crispness cuts through the creaminess while bread offers a satisfying way to sop up every last bit of that luscious sauce. For a little extra holiday flair, serve with grilled asparagus or sautéed green beans for some vibrant color and crunch.

Creative Ways to Present

Elevate your Mardi Gras feast by serving this pasta in colorful bowls or on a rustic wooden platter for a casual, inviting feel. For party vibes, consider individual mini cast iron skillets or bowls with a sprinkle of Cajun seasoning on top. Adding a lemon wedge on the side invites guests to customize the tanginess, making the eating experience both interactive and flavorful.

Make Ahead and Storage

Storing Leftovers

You can store leftover Pappadeaux Mardi Gras Pasta in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic next-day meal. Just be sure to cool it completely before refrigerating to keep both the pasta and sauce in the best shape.

Freezing

This dish can be frozen, but because it’s creamy, the texture might change a bit. If you want to freeze it, place it in a freezer-safe container, leaving a little space on top, and freeze for up to two months. Thaw it in the refrigerator overnight before reheating gently.

Reheating

The best way to reheat Pappadeaux Mardi Gras Pasta is on the stovetop over low heat. Add a splash of milk or cream to loosen the sauce while warming, stirring often to prevent sticking or burning. Avoid microwave reheating for better texture and flavor.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While linguine or fettuccine are ideal because they hold the creamy sauce well, you can substitute with penne, rigatoni, or even spaghetti depending on what you have on hand.

Is it okay to make this dish less spicy?

Definitely! You can reduce or omit the cayenne pepper and adjust the Cajun seasoning to your preference for milder heat without sacrificing the rich flavors.

Can I substitute the chicken and shrimp with other proteins?

Yes! This dish is quite flexible. Try swapping chicken and shrimp with crawfish, crab meat, or even just sausage and more vegetables for a vegetarian twist with plant-based protein options.

What’s the secret to a perfectly creamy sauce?

Patience when making the roux and gradually whisking in the liquids is key. Also, don’t rush the simmering step—it thickens the sauce beautifully and develops the deep flavors that make this pasta standout.

Can I prepare parts of this dish ahead of time?

You can cook the proteins and sauté the vegetables a day ahead, storing them separately in the fridge. When ready, just make the sauce and toss everything together, which saves time without losing any flavor.

Final Thoughts

There’s something truly special about Pappadeaux Mardi Gras Pasta that feels both comforting and festive, capturing the spirit of Louisiana cooking right in your own kitchen. With its creamy, spicy sauce and hearty proteins, this dish has become one of my all-time favorites to share with friends and family. Give it a try—you’ll find that every mouthful tastes like a celebration you won’t want to end.

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