Pappadeaux Mardi Gras Pasta – Spicy, Creamy, Southern Style

Pappadeaux Mardi Gras Pasta is a bold, flavor-packed pasta dish that brings the festive spirit of Louisiana straight to your kitchen. If you’re craving creamy Cajun comfort with a kick—look no further. With shrimp, chicken, and andouille sausage all tossed in a rich Cajun cream sauce, this recipe is a full-on flavor parade.

And don’t worry—if your idea of Mardi Gras is “eating dinner in yoga pants while the kids argue over screen time,” this still counts. You don’t need beads or Bourbon Street to enjoy this Southern classic. Whether it’s a Tuesday night or a family gathering, this pasta is guaranteed to bring everyone to the table.

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What is Pappadeaux Mardi Gras Pasta?

Pappadeaux Mardi Gras Pasta is a beloved Cajun-inspired dish from the popular Pappadeaux Seafood Kitchen restaurant. Think of it as a creamy, spicy, Louisiana-style jambalaya—but make it pasta. It’s loaded with juicy shrimp, tender chicken, smoky andouille sausage, and colorful bell peppers, all drenched in a luscious Cajun-spiced cream sauce.

The name alone sounds like a party, and honestly, it kind of is. Each bite hits a balance of creamy comfort and zesty heat. It’s one of those meals that feels indulgent without being complicated. And if you’ve ever tried it at the restaurant and thought, “How can I make this at home?”—you’re in the right place.

Reasons to Try Pappadeaux Mardi Gras Pasta

First of all, Pappadeaux Mardi Gras Pasta is what we like to call a “crowd silencer.” You know, the kind of meal that makes everyone stop mid-convo because their taste buds are too busy throwing a mini parade. It’s got the heat, the creaminess, the protein punch—plus, it’s weeknight-friendly with just 40 minutes from start to finish.

The ingredients are all easy to find (nothing fancy here), and you can even tweak the spice level to fit your crew’s comfort zone. Have picky eaters? Leave out the cayenne. Want to go full spicy? Toss in extra! It’s flexible, filling, and seriously satisfying. Oh, and leftovers? Don’t count on having any.

Ingredients Needed to Make Pappadeaux Mardi Gras Pasta

• Pasta: 12 oz linguine or fettuccine
• Salt: 1 tablespoon (for boiling water)
• Shrimp: ½ lb, peeled and deveined
• Chicken: ½ lb boneless, skinless breast, bite-sized pieces
• Andouille Sausage: ½ lb, sliced into rounds
• Cajun Seasoning: 1 tablespoon, divided
• Bell Peppers: 1 red, 1 green, thinly sliced
• Yellow Onion: 1 small, thinly sliced
• Garlic: 2 cloves, minced
• Olive Oil: 2 tablespoons
• Butter: 2 tablespoons
• Flour: 2 tablespoons
• Heavy Cream: 2 cups
• Chicken Broth: 1 cup
• Parmesan Cheese: ½ cup, grated
• Smoked Paprika: ½ teaspoon
• Cayenne Pepper: ¼ teaspoon (optional)
• Garnishes (optional): Chopped parsley, extra Parmesan, green onions

Instructions to Make Pappadeaux Mardi Gras Pasta

Ready to whip up restaurant-style Pappadeaux Mardi Gras Pasta in your own kitchen? This step-by-step guide walks you through every part of the process—from boiling the pasta to layering in that rich, Cajun cream sauce—so you’ll know exactly what to do and why you’re doing it. It’s perfect for beginners and seasoned home cooks alike. Let’s break it down, flavor by flavor.

Step 1: Boil the Pasta to Al Dente Perfection

Start by bringing a large pot of water to a rolling boil and generously salt it—this is your first chance to season the pasta. Add your linguine or fettuccine and cook according to the package instructions. Al dente means the pasta should still have a slight bite—not mushy. That firm texture helps it hold up when tossed in the creamy Cajun sauce later.

Before draining, reserve about ½ cup of the pasta water—trust us, this starchy liquid can work wonders later to loosen up the sauce without watering it down. Once drained, toss the pasta with a light drizzle of olive oil to keep it from sticking while you move on. Not sure what “al dente” really feels like? Check out our Easy Baked Spaghetti post where we go into pasta cooking tips.

Step 2: Season and Sear the Proteins

In a mixing bowl, combine the peeled shrimp and diced chicken with half of the Cajun seasoning. This not only builds flavor but also ensures each piece is well-coated before hitting the pan.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken first—cook for about 4–5 minutes, flipping halfway through until the edges are golden and the centers are cooked through. Transfer the chicken to a plate.

Next, cook the shrimp in the same skillet. These guys don’t take long—just 2–3 minutes per side until they turn pink and slightly curled. Remove and place them with the chicken.

Now toss in the sliced andouille sausage. Let it brown for 2–3 minutes. That slight char? That’s where the smoky, savory flavor lives. Once done, add it to the protein plate and set aside. Want to explore more sausage-based dinners? You might love this Easy Sausage and Egg Casserole for breakfast-for-dinner vibes.

Step 3: Sauté the Veggies for Maximum Flavor

In the same pan (yes, the one full of meaty goodness), add another tablespoon of olive oil. Throw in the thinly sliced red and green bell peppers and the onion. Sauté for about 4–5 minutes, stirring occasionally until they soften and start to brown around the edges.

Next, add the minced garlic and stir for just 1 minute—don’t let it burn! That quick sauté brings out its natural sweetness and blends beautifully with the Cajun aroma. Transfer the vegetables to your plate of proteins. If you’re unsure how to prep your produce quickly, check out our Easy Stuffed Bell Peppers for tips on slicing and storing peppers.

Step 4: Build the Cajun Cream Sauce

Now, it’s sauce time—the heart and soul of this dish. In the same skillet (no need to clean it—you want those browned bits at the bottom), melt 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux. Cook the roux for 1–2 minutes, whisking constantly until it turns golden and smells a bit nutty. This step thickens your sauce and gives it a velvety texture.

Slowly whisk in the chicken broth, then the heavy cream. Pour gradually to avoid lumps. Keep whisking until everything is silky smooth.

Now stir in the Parmesan cheese, the remaining Cajun seasoning, smoked paprika, and cayenne pepper (if you like heat). Let the sauce simmer gently for 2–3 minutes, stirring frequently until it thickens slightly. It should coat the back of a spoon but still flow easily.

Looking for a lighter version? You can substitute part of the cream with half-and-half or even whole milk—but be prepared for a slightly less rich texture. Our Healthy Chicken Alfredo Tater Tot Casserole gives more ideas for creamy yet lighter sauces.

Step 5: Bring It All Together

Now comes the best part—assembly! Add your cooked shrimp, chicken, sausage, and sautéed veggies back into the skillet with the sauce. Stir gently to coat everything evenly. You want every bite of meat and pepper bathed in that creamy, spiced goodness.

Toss in the cooked pasta and use tongs to combine. The sauce should coat the noodles thoroughly. If it’s looking too thick, add a splash of that reserved pasta water you saved earlier. It’ll bring everything together like magic.

Step 6: Garnish and Serve Like a Pro

Divide the pasta into bowls or serve it family-style on a large platter. Garnish with chopped fresh parsley, extra Parmesan cheese, and sliced green onions. The colors pop, the flavors sing, and the table goes quiet because everyone’s too busy eating.

This step-by-step recipe makes it easy to turn your kitchen into a Cajun bistro—no plane ticket to Louisiana required. Want to keep the Southern comfort food flowing? Try pairing it with our creamy Crack Chicken Noodle Soup on your next cozy night in.

What to Serve with Pappadeaux Mardi Gras Pasta

This dish is rich and hearty, so keep sides simple. A crusty baguette or buttery garlic bread is a must for scooping up every drop of that creamy sauce. Want greens? A crisp Caesar or garden salad cuts through the richness and balances the heat. If you’re feeling extra festive, a side of Crockpot Chicken Tortilla Soup makes a cozy combo. And for dessert? Keep it Southern with bread pudding or beignets—your taste buds are already halfway to New Orleans.

Key Tips for Making Pappadeaux Mardi Gras Pasta

Want to make this meal sing? Here’s what to keep in mind:
– Don’t overcook the shrimp. Once they’re pink and curled, they’re done—no need to send them to seafood bootcamp.
– Season in layers. Adding Cajun spice to both the proteins and the sauce gives this dish its depth.
– Save that pasta water! A splash is all it takes to loosen up a thick sauce.
– Mix up the protein. No andouille? Try smoked sausage. Prefer all shrimp or chicken? Go for it.
– Spice level is flexible. Use cayenne for heat or skip it if you’re cooking for kids or spice-sensitive folks.

Storage and Reheating Tips for Pappadeaux Mardi Gras Pasta

Got leftovers? You lucky thing. Store your Pappadeaux Mardi Gras Pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to keep the sauce creamy—not clumpy. Reheat on the stove over low heat, stirring gently, or use the microwave in short bursts (cover it to avoid pasta splatter art). We don’t recommend freezing—cream-based sauces tend to split and get grainy. Trust me, this one’s best fresh or next-day.

FAQs

Can I make it ahead of time?
Sure! Prep the sauce and proteins ahead, then cook pasta fresh and combine before serving.

Can I use a different type of pasta?
Absolutely. Penne, rigatoni, or even spaghetti all work—just use what you’ve got.

What if I don’t have Cajun seasoning?
Mix paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne. Boom—instant DIY Cajun blend.

Is it very spicy?
Not unless you want it to be. You control the heat by adjusting the cayenne and Cajun seasoning.

Can I make this dairy-free?
You can sub coconut milk for cream and skip the cheese—but the flavor will change a bit.

Final Thoughts

Pappadeaux Mardi Gras Pasta isn’t just a recipe—it’s a celebration in a bowl. Whether you’re looking to impress guests or just need a comforting dinner after a long Tuesday, this creamy Cajun pasta hits the spot every time. The mix of proteins, veggies, and spice creates that signature Southern magic without needing a trip to the Bayou. Once you try it, it just might become your new weeknight go-to. And if you’re in the mood for more cozy dishes with a kick, don’t miss our Ground Beef Burrito Bowl or the ever-popular Crack Chicken Noodle Soup. Let’s keep the flavor party going!

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