Name: Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 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); 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni); 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 Olive Oil (For sautéing the proteins); 2 tablespoons Cajun Seasoning (Adjust to your spice preference); to taste Salt (Crucial for enhancing flavors); to taste Pepper (Crucial for enhancing flavors); 2 tablespoons Chopped Parsley (Adds fresh color and flavor)

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Introduction

Delicious Pappadeaux Mardi Gras Pasta is a vibrant, creamy Cajun dish packed with chicken, shrimp, and andouille sausage. This flavorful pasta combines rich spices and fresh vegetables to bring a taste of Mardi Gras straight to your kitchen.

A close-up of a white bowl filled with creamy pasta, showing three main layers: the base layer is light yellow penne pasta covered in a rich, creamy sauce with hints of black pepper; on top, there are browned sausage slices and plump cooked shrimp with a bright orange-pink color, scattered evenly; the dish is sprinkled with small green parsley pieces for a fresh touch. The textures are glossy and smooth from the sauce, with the shrimp and sausage adding a slightly crispy look photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken with Cajun seasoning and cook until golden brown, about 4-5 minutes. Remove the chicken and keep warm.
Step 3: In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes. Set aside with the chicken.
Step 4: Add more olive oil if needed, then sauté the andouille sausage for 2 minutes. Add the bell peppers, red onion, and garlic; cook until tender, about 4 minutes.
Step 5: Pour in the heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese until melted and season with salt and pepper to taste.
Step 6: Add the cooked chicken, shrimp, and pasta to the skillet. Toss everything together and heat through for 1-2 minutes.
Step 7: Sprinkle with chopped parsley and serve immediately, either plated or family style.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Try swapping andouille sausage with chorizo or kielbasa for a different smoky flavor.
If you prefer a milder spice level, reduce the Cajun seasoning or use a milder seasoning blend.
Use garlic powder instead of fresh garlic when short on time or ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if necessary. Avoid reheating in the microwave to maintain creamy texture.

How to Serve

A white bowl filled with creamy yellow pasta coated in a thick sauce, scattered with grilled shrimp that are light brown with a slight char, and small browned meat cubes. The pasta is penne, showing smooth tubular shapes partially coated in sauce, with finely chopped green herbs sprinkled on top for a fresh touch. The dish has a rich and glossy texture with visible pepper specks throughout. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta vegetarian?

Yes, omit the chicken, shrimp, and sausage, and add more vegetables such as mushrooms, zucchini, or spinach. You can also use vegetarian sausage substitutes to maintain the hearty flavor.

Is it possible to prepare this dish ahead of time?

You can cook the components in advance and store them separately. Combine and reheat just before serving to keep the textures fresh and the sauce creamy.