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Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/pappadeaux-mardi-gras-pasta-for-cajun-lovers-recipe/