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Pappadeaux Mardi Gras Pasta Recipe

Pappadeaux Mardi Gras Pasta Recipe
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★★★★★

5.1 from 26 reviews

Pappadeaux Mardi Gras Pasta is a rich and creamy Cajun-inspired dish featuring linguine tossed with sautéed shrimp, chicken, and andouille sausage in a flavorful spicy cream sauce, accented with bell peppers, onions, and a blend of Cajun seasonings. Perfect for a festive meal that brings the bold flavors of Mardi Gras to your table.

Ingredients

Scale

Pasta

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

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

Vegetables

  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced

Seasonings and Oils

  • 1 tablespoon Cajun seasoning, divided
  • 2 tablespoons olive oil, divided (for sautéing)
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese

Garnish

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

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente.
  2. Drain and Set Aside Pasta: Reserve 1/2 cup of the pasta water before draining. Toss the drained pasta with a drizzle of olive oil to prevent sticking and set aside.
  3. Season Proteins: In a bowl, toss the shrimp and chicken pieces with 1/2 tablespoon of Cajun seasoning to evenly coat them.
  4. Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 4–5 minutes, flipping halfway, until golden brown and cooked through. Remove from skillet and set aside.
  5. Cook Shrimp: In the same skillet, cook the shrimp for 2–3 minutes per side until they turn pink and opaque. Remove and set aside with the chicken.
  6. Cook Sausage: Add the sliced andouille sausage to the skillet and cook for 2–3 minutes, browning slightly. Remove and set aside with other proteins.
  7. Sauté Vegetables: Add the remaining tablespoon of olive oil to the skillet, then add the red and green bell peppers and yellow onion. Sauté for 4–5 minutes until the vegetables are softened.
  8. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant. Remove vegetables from skillet and set aside.
  9. Make Roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the roux turns golden and smooth, stirring constantly.
  10. Create Sauce: Gradually whisk in chicken broth, then slowly add heavy cream, continuing to whisk until smooth and combined.
  11. Season Sauce: Stir in Parmesan cheese, 1 teaspoon Cajun seasoning, smoked paprika, and cayenne pepper (if using). Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
  12. Combine Proteins and Veggies: Return cooked chicken, shrimp, sausage, and sautéed vegetables to the skillet with the sauce. Toss to coat everything evenly.
  13. Add Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  14. Serve: Transfer the pasta to serving bowls or a large platter.
  15. Garnish: Sprinkle chopped fresh parsley, additional grated Parmesan, and sliced green onions on top for a fresh, vibrant finish.
  16. Enjoy: Serve immediately and savor the bold Mardi Gras flavors.

Notes

  • You can adjust the amount of Cajun seasoning and cayenne pepper to your preferred spice level.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream.
  • Use gluten-free pasta if you want to make this recipe gluten-free, but note the flour roux will need a gluten-free flour alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added freshness, squeeze some lemon juice over the finished dish before serving.

Nutrition

Keywords: Mardi Gras pasta, Cajun pasta, shrimp pasta, creamy Cajun sauce, andouille sausage pasta, spicy pasta, New Orleans inspired dish

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