Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
