A Bold, Festive Pasta Dish

Picture a steaming plate of creamy pasta loaded with spicy blackened shrimp, smoky sausage, and tender crawfish, all swirled together in a Cajun-spiced Alfredo sauce. It’s the kind of dish that instantly makes you think of Mardi Gras — bold, colorful, and unapologetically indulgent. That’s exactly what you get with Pappadeaux Mardi Gras Pasta, a restaurant favorite that feels like a parade of flavors on your plate.

This dish is beloved because it combines the very best of Cajun-Creole cooking: soulful seasoning, fresh seafood, comforting pasta, and a rich cream sauce that ties everything together. It’s festive yet comforting, familiar yet exciting.

The good news? You don’t have to make a reservation at Pappadeaux Seafood Kitchen to enjoy it. With the right ingredients and a few cooking techniques, you can recreate this restaurant-style magic right in your own kitchen. Whether you’re planning a weeknight dinner, celebrating a special occasion, or simply craving something bold and satisfying, this recipe promises to deliver.

What Is Pappadeaux Mardi Gras Pasta?

Pappadeaux Mardi Gras Pasta is a signature dish from Pappadeaux Seafood Kitchen, a popular restaurant chain known for its Cajun and Creole-inspired seafood dishes. It takes inspiration from Louisiana cuisine, where seafood and spice are king, and translates those flavors into a hearty pasta dish.

At its core, the pasta features a creamy Cajun Alfredo sauce infused with garlic, butter, and Cajun seasoning. The sauce is tossed with pasta and topped with blackened shrimp, smoky andouille sausage, and often crawfish or chicken. The result is a rich, savory, slightly spicy dish that feels indulgent and celebratory.

What makes it stand out is the balance of flavors — the smokiness of sausage, the sweetness of fresh shrimp, the heat from Cajun spices, and the richness of the cream sauce. It’s a dish that satisfies both seafood lovers and pasta fans alike.

The Flavor Profile

The beauty of Mardi Gras Pasta lies in its layers of flavor. At the base is a velvety Alfredo-style sauce made from butter, cream, and Parmesan, but elevated with Cajun seasoning. This brings warmth, spice, and complexity without overwhelming the richness.

Smoky andouille sausage provides depth and a savory backbone, while shrimp or crawfish contribute sweetness and briny freshness. If chicken is included, it adds heartiness and balances the seafood flavors.

Paprika, cayenne, garlic, and thyme round out the Cajun seasoning, giving the sauce a kick. Fresh vegetables like bell peppers, onions, and tomatoes add bursts of color and freshness, while green onions and parsley brighten the final dish. Parmesan cheese ties everything together, melting into the sauce for creamy indulgence.

The overall profile is creamy yet spicy, smoky yet fresh — a true celebration of flavors that reflects the spirit of Mardi Gras.

Ingredient Breakdown & Tips

Proteins: Shrimp and crawfish are the stars, but chicken and andouille sausage often join the mix. Blackening the proteins with Cajun seasoning before adding them to the pasta builds deep flavor. Andouille sausage is traditional, but turkey sausage works for a lighter option.
Pasta: Penne and linguine are the best choices. Penne’s ridges help hold onto the sauce, while linguine gives you that luxurious twirl. Gluten-free pasta is a good swap if needed.
Sauce Base: Butter, heavy cream, and garlic create the foundation for the Cajun Alfredo. Parmesan cheese melts into the sauce, giving it a smooth, velvety finish. For a lighter version, half-and-half can replace cream.
Seasoning: A Cajun spice blend (paprika, cayenne, thyme, garlic powder, onion powder, and black pepper) brings heat and complexity. Adjust the spice level to taste.
Vegetables: Bell peppers, onions, and tomatoes are common additions. They not only add flavor but also brighten the dish with Mardi Gras colors (green, yellow, red). Green onions are a fresh finishing touch.
Cheese & Garnish: Freshly grated Parmesan is essential for richness. Garnish with parsley or lemon wedges for a bright contrast to the creamy sauce.
Ingredient Swaps: Turkey sausage, plant-based sausage, or tofu can stand in for meat. Light cream or dairy-free alternatives can be used for the sauce.

The magic of this dish lies in balancing richness with spice and freshness — every ingredient plays a role.

Tools & Equipment

Large skillet or Dutch oven: For browning proteins and building the sauce.
Pasta pot & strainer: To cook pasta to al dente.
Wooden spoon & whisk: For stirring the sauce and ensuring a silky texture.
Sharp knife & cutting board: Essential for prepping shrimp, sausage, chicken, and vegetables.
Grater or microplane: For freshly grated Parmesan and citrus zest, if using.

Having the right tools makes cooking seamless, allowing you to layer flavors without worrying about juggling equipment.

Prep & Cooking Techniques

The success of Mardi Gras Pasta comes from technique as much as ingredients. Blackening shrimp and sausage in a hot skillet with Cajun seasoning develops smoky, caramelized flavor. Cooking pasta until just al dente ensures it won’t turn mushy when tossed in sauce.

For the sauce, start with butter and garlic, then add cream and Parmesan slowly, whisking to avoid curdling. Keep the heat medium-low to maintain a smooth, velvety texture. Add Cajun seasoning gradually, tasting as you go to balance creaminess with spice.

Sauté vegetables like bell peppers and onions first to build a flavor base. Then layer in the proteins and finally toss the pasta in the sauce to bring everything together.

These steps guarantee a dish that’s creamy, flavorful, and perfectly balanced.

Why This Dish Works for Any Occasion

Pappadeaux Mardi Gras Pasta isn’t just restaurant food — it’s a versatile dish that works in many settings. For a weeknight family dinner, it’s hearty, filling, and satisfying. As party food, it’s a guaranteed crowd-pleaser, loaded with proteins and bold flavors. And as a comfort dish, it delivers restaurant flair at home, making any dinner feel like a celebration.

Whether you’re honoring Mardi Gras or simply want something indulgent, this pasta fits the bill. It’s rich, spicy, creamy, and festive — a recipe that deserves a place in your regular rotation.

Step-by-Step Recipe Instructions