Pappadeaux Mardi Gras Pasta – Creamy, Spicy & Flavor-Packed Cajun Recipe
Bring the bold flavors of New Orleans home with this Pappadeaux Mardi Gras Pasta! Loaded with juicy shrimp, spicy Andouille sausage, and tender chicken in a rich, creamy Cajun sauce – this dish is a true flavor explosion. Perfect for Mardi Gras celebrations or anytime you’re craving a hearty, restaurant-style pasta dinner.
Equipment
- Large skillet or Dutch oven
- Pasta pot & strainer
- Wooden spoon & whisk
- Sharp knife & cutting board
- Measuring cups & spoons
Ingredients
For the Pasta:
- 1 lb penne or linguine pasta
- 2 tbsp olive oil
For the Proteins:
- 1 lb large shrimp, peeled & deveined
- 8 oz andouille sausage, sliced
- ½ lb crawfish tails (optional)
- 1 lb chicken breast, sliced thin (optional)
- 1 tbsp Cajun seasoning (for blackening)
For the Sauce:
- 4 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup diced tomatoes (canned or fresh)
- 2 cups heavy cream
- 1 cup chicken stock (or seafood stock)
- 1½ cups grated Parmesan cheese
- 2 tbsp Cajun seasoning (or to taste)
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt & black pepper, to taste
For Garnish:
- Chopped parsley
- Sliced green onions
- Lemon wedges
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook pasta to al dente, drain, toss with a drizzle of olive oil, and set aside.
- Blacken Proteins: Season shrimp, sausage, and optional chicken with Cajun seasoning. In a large skillet over medium-high heat, sear until browned and cooked through. Remove and set aside.
- Sauté Vegetables: In the same skillet, add butter and olive oil. Sauté onion, garlic, and bell peppers until softened. Stir in diced tomatoes.
- Build Sauce: Pour in heavy cream and chicken stock, whisking to combine. Lower heat to medium. Add Parmesan cheese gradually, stirring until smooth and creamy. Season with Cajun spices, cayenne, salt, and black pepper.
- Combine: Add cooked pasta to the sauce, tossing to coat. Return shrimp, sausage, and other proteins to skillet, stirring to combine.
- Serve: Garnish with parsley, green onions, and lemon wedges. Serve hot with crusty bread or salad.
Notes
- For a lighter version, swap heavy cream with half-and-half (sauce will be thinner).
- Crawfish adds authenticity, but shrimp and sausage alone make a great version.
- Gluten-free pasta works well if slightly undercooked before tossing with sauce.
- For extra smokiness, grill the shrimp and sausage before adding.
- Leftovers can be stored in the fridge for up to 3 days — reheat gently with a splash of cream or stock.