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Easy Pappadeaux Mardi Gras Pasta: The Ultimate Cajun Comfort Food

Easy Pappadeaux Mardi Gras Pasta in a bowl with shrimp and chicken
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Enjoy the flavors of New Orleans with this creamy, protein-packed Pappadeaux Mardi Gras Pasta loaded with chicken, shrimp, and Andouille sausage in a rich Cajun cream sauce.

Ingredients

Scale
  • 12 ounces Penne Pasta
  • 1 pound Boneless Skinless Chicken Breast
  • 1 pound Shrimp
  • 8 ounces Andouille Sausage
  • 1 cup Bell Peppers, sliced
  • 1 small Red Onion, sliced
  • 3 cloves Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese, grated
  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons Chopped Parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Drain and set aside.

2. In a skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning and cook until golden brown and cooked through, about 4-5 minutes. Remove and keep warm.

3. In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.

4. Add sausage to the skillet and sauté for 2 minutes. Stir in bell peppers, onion, and garlic, cooking until vegetables are tender, about 4 minutes.

5. Pour in heavy cream and bring to a gentle simmer for 2-3 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

6. Return chicken and shrimp to the skillet, then add the cooked pasta. Toss everything together and heat through for 1-2 minutes.

7. Sprinkle with chopped parsley and serve hot, either plated individually or family-style.

Notes

This dish is versatile; feel free to substitute scallops for shrimp or chorizo for Andouille sausage.

Adjust the Cajun seasoning to control the spice level.

For a lighter version, use half-and-half instead of heavy cream.

Find it online: https://cookingwithramsay.com/easy-pappadeaux-mardi-gras-pasta/