Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Introduction

Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish perfect for spice lovers. Combining tender chicken, succulent shrimp, and smoky sausage with creamy Parmesan sauce, it’s a festive meal that brings a taste of New Orleans to your table.

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)
• To taste Salt (Crucial for enhancing flavors)
• To taste Pepper (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 penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season chicken with Cajun seasoning and cook until golden brown and cooked through, about 4-5 minutes. Remove chicken and keep warm.
3. Step 3: In the same skillet, cook shrimp until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
4. Step 4: Add a bit more olive oil to the skillet. Sauté sausage for 2 minutes, then add bell peppers, red onion, and garlic. Cook until the vegetables are tender, about 4 minutes.
5. Step 5: Pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Step 6: Add cooked chicken, shrimp, and pasta back into the skillet. Toss everything together and heat through for 1-2 minutes.
7. Step 7: Sprinkle chopped parsley over the dish before serving. Serve hot, either plated individually or family style.

Tips & Variations

• For a milder dish, reduce the amount of Cajun seasoning or substitute with smoked paprika.
• Swap chicken breast for turkey or omit it for a pescatarian version.
• Use chorizo or kielbasa instead of andouille sausage for different smoky flavors.
• If you prefer a lighter sauce, use half-and-half instead of heavy cream.
• To add more veggies, include sliced mushrooms or spinach when sautéing the peppers and onions.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, simply swap the penne pasta for your favorite gluten-free pasta. Be sure to check the sausage ingredients to ensure they don’t contain gluten.

How spicy is the Cajun seasoning in this recipe?

The heat level depends on the Cajun seasoning used. You can adjust the amount to suit your spice preference or choose a milder seasoning blend to keep the dish less spicy.

Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 54 reviews

Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish combining penne pasta with sautéed chicken, shrimp, and andouille sausage, all brought together in a rich, creamy Parmesan sauce with bell peppers, onions, and a zesty Cajun seasoning blend. This hearty and vibrant recipe delivers a taste of Mardi Gras celebration right at your dinner table.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces Penne Pasta (can substitute with fusilli or rigatoni)

Proteins

• 1 pound Boneless Skinless Chicken Breast (can substitute with turkey or omit)
• 1 pound Shrimp (peeled and deveined; scallops can be used instead)
• 8 ounces Andouille Sausage (alternatives include chorizo or kielbasa)

Vegetables and Aromatics

• 1 cup Bell Peppers (mixed colors or single color), sliced
• 1 small Red Onion, diced (can substitute with yellow onion)
• 3 cloves Garlic, minced (or 1 teaspoon garlic powder)

Dairy and Seasoning

• 1 cup Heavy Cream (or half-and-half for lighter creaminess)
• 1 cup Parmesan Cheese, grated (Pecorino Romano or nutritional yeast as alternatives)
• 2 tablespoons Cajun Seasoning (adjust to taste)
• 2 tablespoons Olive Oil (for sautéing)
• Salt, to taste
• Pepper, to taste
• 2 tablespoons Chopped Parsley (for garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set it aside.
2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts with Cajun seasoning, then cook them in the skillet until golden brown and fully cooked, about 4-5 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 over medium-high heat until the shrimp turn pink and opaque, about 2-3 minutes. Remove the shrimp and set aside with the chicken.
4. Sauté the Sausage and Vegetables: If needed, add a bit more olive oil to the skillet. Add the andouille sausage and sauté for 2 minutes to brown slightly. Then add the sliced bell peppers, diced red onion, and minced garlic, cooking until the vegetables are tender and fragrant, about 4 minutes.
5. Create the Sauce: Pour the heavy cream into the skillet with the sausage and vegetables. Let it simmer gently for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and combined. Season the sauce with salt and pepper to taste.
6. Combine Everything: Add the cooked chicken, shrimp, and drained pasta to the skillet with the sauce. Toss everything together thoroughly and cook for another 1-2 minutes to heat through and blend the flavors.
7. Garnish and Serve: Remove the skillet from heat and sprinkle chopped parsley over the top. Serve the Mardi Gras pasta hot on plates or family-style straight from the skillet.

Notes

• You can swap penne pasta for fusilli or rigatoni depending on preference or pantry availability.
• For a lighter version, substitute heavy cream with half-and-half or use a low-fat cream alternative.
• Try chorizo or kielbasa in place of andouille sausage for a different flavor profile.
• If you prefer a vegetarian version, omit all meats and increase the vegetables or add plant-based protein alternatives.
• Adjust the Cajun seasoning to control the spice level according to your taste.
• Make sure not to overcook the shrimp as they can become rubbery quickly.
• Leftovers keep well refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Mardi Gras pasta, Cajun pasta, creamy Cajun pasta, chicken shrimp pasta, andouille sausage pasta, Cajun seasoning recipe, Mardi Gras recipe