Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Introduction

Pappadeaux Mardi Gras Pasta is a vibrant and hearty dish perfect for Cajun food lovers. This creamy pasta combines tender chicken, shrimp, and andouille sausage with bold spices and colorful veggies for a festive meal. It’s quick to prepare and brings a taste of New Orleans right to your kitchen.

Ingredients

• 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni)
• 1 pound Boneless Skinless Chicken Breast (Can be replaced with turkey or omitted)
• 1 pound Shrimp (Consider scallops as an alternative)
• 8 ounces Andouille Sausage (Try chorizo or kielbasa for different flavors)
• 1 cup Bell Peppers (Mixed colors or one color)
• 1 small Red Onion (Can substitute yellow onion)
• 3 cloves Garlic (Minced; substitute with garlic powder if needed)
• 1 cup Heavy Cream (For richness; can use half-and-half)
• 1 cup Parmesan Cheese (Can use Pecorino Romano or nutritional yeast)
• 2 tablespoons Cajun Seasoning (Adjust to your spice preference)
• 2 tablespoons Olive Oil (For sautéing the proteins)
• Salt to taste (Crucial for enhancing flavors)
• Pepper to taste (Crucial for enhancing flavors)
• 2 tablespoons Chopped Parsley (Adds fresh color and flavor)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10 to 12 minutes. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken breast with Cajun seasoning and cook until golden brown, about 4 to 5 minutes per side. Remove the chicken and keep warm.
3. Step 3: Using the same skillet, add the shrimp and cook until pink and opaque, about 2 to 3 minutes. Remove and set aside with the chicken.
4. Step 4: Add more olive oil to the skillet if needed. Sauté the andouille sausage for about 2 minutes. Then add the bell peppers, red onion, and garlic. Cook until the vegetables are tender, about 4 minutes.
5. Step 5: Pour in the heavy cream and let it simmer gently for 2 to 3 minutes. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Step 6: Return the chicken and shrimp to the skillet along with the cooked pasta. Toss everything together and heat through for 1 to 2 minutes to combine the flavors.
7. Step 7: Sprinkle the dish with chopped parsley for a fresh finish. Serve immediately, either plated individually or family style.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or use a milk and cream blend.
• Try swapping andouille sausage with chorizo or kielbasa to change up the flavor profile.
• If you prefer a vegetarian option, omit the chicken, shrimp, and sausage, and add mushrooms or zucchini instead.
• Adjust the Cajun seasoning amount to control the spice level, adding more for extra heat or less for a milder taste.
• Use freshly grated Parmesan for the best flavor and a smooth sauce texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy. Add a splash of cream or milk if the sauce thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, simply substitute the penne pasta with a gluten-free pasta variety. Be sure to check that your sausage and Cajun seasoning do not contain gluten.

Can I prepare this dish ahead of time?

You can prepare the components ahead, such as cooking the pasta and proteins separately, then combine and heat just before serving for the best texture and flavor.

Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Print Recipe

★★★★★

5 from 76 reviews

Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish combining penne pasta with succulent chicken, shrimp, and andouille sausage, sautéed with bell peppers, onions, and garlic, all enveloped in a creamy, spicy Parmesan sauce. Perfect for lovers of bold, Southern-style comfort food.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Protein

• 1 pound Boneless Skinless Chicken Breast (Can be replaced with turkey or omitted.)
• 1 pound Shrimp (Consider scallops as an alternative.)
• 8 ounces Andouille Sausage (Try chorizo or kielbasa for different flavors.)

Pasta & Vegetables

• 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni.)
• 1 cup Bell Peppers (Mixed colors or one color.)
• 1 small Red Onion (Can substitute yellow onion.)
• 3 cloves Garlic (Minced; substitute with garlic powder if needed.)

Dairy & Seasonings

• 1 cup Heavy Cream (For richness; can use half-and-half.)
• 1 cup Parmesan Cheese (Can use Pecorino Romano or nutritional yeast.)
• 2 tablespoons Cajun Seasoning (Adjust to your spice preference.)
• 2 tablespoons Olive Oil (For sautéing the proteins.)
• Salt (to taste)
• Pepper (to taste)
• 2 tablespoons Chopped Parsley (Adds fresh color and flavor.)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, approximately 10 to 12 minutes. Drain the pasta and set it aside for later use.
2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with Cajun seasoning on all sides. Cook the chicken until it turns golden brown and is cooked through, about 4 to 5 minutes per side depending on thickness. Remove the chicken from the skillet and keep warm.
3. Cook the Shrimp: Using the same skillet, add the shrimp and cook for 2 to 3 minutes until they become pink and opaque. Remove the shrimp and set aside together with the cooked chicken.
4. Sauté the Sausage and Vegetables: Add a bit more olive oil if needed, then sauté the andouille sausage slices for about 2 minutes to release flavors. Add the chopped bell peppers, diced red onion, and minced garlic to the skillet. Cook together, stirring frequently, until the vegetables are tender, about 4 minutes.
5. Create the Sauce: Pour the heavy cream into the skillet with the sausage and vegetables and bring to a simmer. Let it cook gently for 2 to 3 minutes to thicken slightly. Stir in the Parmesan cheese until it melts smoothly into the sauce. Adjust the seasoning with salt and pepper to taste.
6. Combine Everything: Return the cooked chicken and shrimp to the skillet. Add the drained pasta and toss all the ingredients together until well combined and heated through, about 1 to 2 minutes.
7. Add Garnish and Serve: Sprinkle freshly chopped parsley over the pasta for color and freshness. Serve immediately on plates or family style in a large serving dish.

Notes

• You can substitute penne pasta with fusilli or rigatoni for variety.
• Try swapping chicken with turkey or omit it for a seafood-only option.
• Chorizo or kielbasa can replace andouille sausage for different flavor profiles.
• If you don’t have heavy cream, half-and-half can be used but the sauce will be less rich.
• Parmesan can be substituted with Pecorino Romano or nutritional yeast for a dairy-free option.
• Adjust the amount of Cajun seasoning based on your desired spice level.
• For a gluten-free version, use gluten-free pasta.

Keywords: Pappadeaux, Mardi Gras Pasta, Cajun Pasta, Chicken and Shrimp Pasta, Andouille Sausage Pasta, Creamy Cajun Pasta