Print

Pappadeaux Mardi Gras Pasta – Spicy, Creamy, Southern Style

Pappadeaux Mardi Gras Pasta with shrimp, sausage, and chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pappadeaux Mardi Gras Pasta is a rich and flavorful Cajun-inspired dish loaded with tender shrimp, juicy chicken, spicy andouille sausage, sautéed peppers, and a creamy, spiced Parmesan sauce. It’s a bold, hearty, and colorful meal perfect for a festive dinner or a special weeknight indulgence.

Ingredients

Scale

For the pasta:

  • 12 ounces linguine or fettuccine
  • 1 tablespoon salt (for boiling water)

For the proteins:

  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 pound andouille sausage, sliced into rounds
  • 1 tablespoon Cajun seasoning, divided

For the vegetables:

  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for sautéing)

For the cream sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Optional garnishes:

  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Sliced green onions

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set it aside. Toss with a drizzle of olive oil to prevent sticking.

2. In a bowl, toss the shrimp and chicken pieces with 1/2 tablespoon of Cajun seasoning.

3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken pieces for 4–5 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside.

4. In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.

5. Add the sliced andouille sausage to the skillet and cook for 2–3 minutes until browned. Remove and set aside with the other proteins.

6. Add the remaining tablespoon of olive oil to the skillet, then add the bell peppers and onion. Sauté for 4–5 minutes until softened.

7. Stir in the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.

8. In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, whisking constantly, until the roux is golden and smooth.

9. Gradually pour in the chicken broth, whisking to combine. Then, slowly add the heavy cream, continuing to whisk until the sauce is smooth.

10. Stir in the Parmesan cheese, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.

11. Return the cooked chicken, shrimp, sausage, and sautéed vegetables to the skillet with the sauce. Toss to coat everything evenly.

12. Add the cooked pasta to the skillet and toss again, ensuring the sauce coats the pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

13. Transfer the pasta to serving bowls or a large platter. Garnish with chopped parsley, grated Parmesan, and sliced green onions. Serve immediately and enjoy!

Notes

Adjust the heat by modifying the amount of cayenne or Cajun seasoning. Feel free to use your favorite pasta shape. For a lighter version, swap heavy cream with half-and-half. Leftovers reheat well the next day.

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