Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe
Delicious Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish combining tender penne pasta with sautéed chicken, shrimp, and andouille sausage, all smothered in a creamy Parmesan sauce infused with bell peppers, onions, garlic, and bold Cajun seasoning. Perfect for seafood and spice lovers looking for a hearty, colorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
Proteins
- 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)
Pasta and Vegetables
- 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)
Dairy and Oils
- 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)
Seasonings and Garnish
- 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)
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 to 12 minutes. Drain thoroughly and set aside to keep warm.
- Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with Cajun seasoning on both sides. Add the chicken to the skillet and cook until golden brown and fully cooked through, about 4 to 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 until they turn pink and opaque, approximately 2 to 3 minutes. Remove shrimp from the skillet and set aside with the chicken.
- Sauté the Sausage and Veggies: Add additional olive oil to the skillet, then add the andouille sausage slices. Cook for about 2 minutes until they begin to brown. Next, add the chopped bell peppers, diced red onion, and minced garlic. Sauté everything together until the vegetables become 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 to 3 minutes, allowing the cream to thicken slightly. Stir in the Parmesan cheese and continue stirring until the cheese has melted completely. Season the sauce with salt and pepper to taste.
- Combine Everything: Return the cooked chicken and shrimp to the skillet. Add the drained pasta as well. Toss all ingredients together thoroughly to combine and heat through for 1 to 2 minutes.
- Add Garnish and Serve: Sprinkle the chopped parsley over the top for a fresh burst of color and flavor. Serve the pasta hot, either plated individually or family-style from the skillet.
Notes
- You can swap penne pasta for fusilli or rigatoni depending on your preference.
- Chicken can be substituted with turkey or omitted to suit dietary needs.
- Shrimp can be replaced with scallops for a seafood variation.
- Try different sausages like chorizo or kielbasa for new flavor twists.
- For a lighter cream option, use half-and-half instead of heavy cream.
- Adjust the Cajun seasoning quantity to control the spiciness of the dish.
- Parmesan cheese can be swapped with Pecorino Romano or nutritional yeast for a vegetarian version.
- Add garlic powder if fresh garlic is unavailable.
Keywords: Mardi Gras pasta, Cajun pasta, creamy Cajun chicken pasta, shrimp andouille pasta, spicy pasta recipe
