The sizzle of shrimp, the smokiness of Cajun spices, and the rich, creamy pasta sauce—this Pappadeaux Mardi Gras Pasta recipe is the ultimate comfort food with a spicy twist. I remember the first time I tried it at Pappadeaux’s, and let me tell you, it was love at first bite. The perfect blend of seafood, sausage, and al dente pasta coated in a velvety Cajun cream sauce—it’s a dish that feels like a celebration. And now, you can bring that restaurant magic right into your own kitchen with this easy-to-follow recipe!
This recipe is great for impressing dinner guests, spicing up a weeknight meal, or giving your taste buds a vacation to New Orleans. And the best part? It’s surprisingly simple to make with ingredients you probably already have. Whether you’re a seasoned cook or a kitchen newbie, this dish is foolproof and oh-so-satisfying.
So, grab your apron, turn on some jazz, and let’s recreate the magic of Pappadeaux Mardi Gras Pasta right at home!
Why You’ll Love This Recipe
- Big, Bold Flavors: The smoky Andouille sausage, succulent shrimp, and Cajun spices create a symphony of flavors that’s simply unforgettable.
- Restaurant Quality: Recreate the iconic Pappadeaux Mardi Gras Pasta in your own kitchen—no reservations required!
- Customizable: Adjust the spice level, swap proteins, or make it vegetarian; this recipe is flexible for every palate.
- Perfect for Any Occasion: Whether it’s a family dinner, date night, or a Mardi Gras celebration, this dish is always a hit.
- Comfort Food with a Kick: Creamy, cheesy, and spicy, this pasta feels indulgent and comforting while still packing that Cajun punch.
What sets this version apart is its balance—rich but not heavy, spicy yet creamy. It’s the kind of dish that makes you close your eyes and smile after the first forkful. Trust me, your family and friends will rave about it!
What Ingredients You Will Need
This recipe uses a mix of fresh, flavorful, and pantry-staple ingredients to create that signature Cajun taste. Here’s what you’ll need:
- Shrimp: 1 pound, peeled and deveined. (Fresh or frozen works—just make sure they’re thawed if frozen.)
- Andouille Sausage: 8 ounces, sliced into rounds. (Adds smoky, spicy flavor.)
- Chicken Breast: 1 medium, diced. (Optional, but adds heartiness.)
- Penne Pasta: 12 ounces, cooked al dente. (You can substitute rigatoni or fettuccine.)
- Bell Peppers: 1 red and 1 green, thinly sliced. (For a pop of color and sweetness.)
- Yellow Onion: 1 medium, diced. (Adds a savory base.)
- Garlic: 4 cloves, minced. (Fresh garlic is a must!)
- Cajun Seasoning: 2 tablespoons. (Store-bought or homemade.)
- Heavy Cream: 1 ½ cups. (For that rich, creamy sauce.)
- Parmesan Cheese: ½ cup, grated. (Freshly grated is best.)
- Butter: 2 tablespoons. (For cooking the shrimp and sausage.)
- Olive Oil: 1 tablespoon. (For sautéing the vegetables.)
- Chicken Broth: ½ cup. (Helps thin out the sauce while adding flavor.)
- Salt and Black Pepper: To taste. (Season as you go!)
- Green Onions: 2 stalks, sliced. (For garnish.)
- Fresh Parsley: 2 tablespoons, chopped. (Optional, but adds color and freshness.)
Don’t have Andouille sausage? No problem—use smoked sausage or even chorizo for a different twist. And if you’re looking to lighten things up, you can swap heavy cream for half-and-half or coconut milk.
Equipment Needed
Here’s a quick rundown of the tools you’ll need:
- Large Pot: For cooking the pasta.
- Large Skillet: To cook the shrimp, sausage, and vegetables.
- Sharp Knife: For slicing and dicing ingredients.
- Cutting Board: A sturdy surface for prepping veggies and proteins.
- Wooden Spoon or Spatula: For stirring the sauce and pasta.
- Measuring Cups and Spoons: For precise ingredient portions.
If you don’t have a large skillet, a Dutch oven works great as a substitute. And for easy cleanup, I recommend nonstick cookware.
Preparation Method
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp, season lightly with Cajun seasoning, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Add another tablespoon of butter to the skillet and cook the Andouille sausage slices until browned, about 4-5 minutes. Remove and set aside.
- In the same skillet, heat 1 tablespoon of olive oil. Add the diced chicken, season with salt and Cajun seasoning, and cook until golden brown and fully cooked. Remove and set aside.
- Add the onions and bell peppers to the skillet. Sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Reduce the heat to low and stir in the heavy cream.
- Simmer the sauce for 5 minutes, then stir in the Parmesan cheese until melted and smooth. Adjust seasoning with salt and black pepper.
- Return the cooked shrimp, sausage, and chicken to the skillet. Toss to coat in the sauce.
- Add the cooked pasta to the skillet and toss everything together. Ensure the pasta is evenly coated in the creamy sauce.
- Garnish with sliced green onions and fresh parsley before serving. Serve hot and enjoy!
Cooking Tips & Techniques
- Don’t Overcook the Shrimp: Shrimp cook quickly, so keep an eye on them to avoid a rubbery texture.
- Use Fresh Parmesan: Pre-grated Parmesan doesn’t melt as well, so freshly grate it for the best results.
- Balance the Spice: If you prefer a milder dish, start with less Cajun seasoning and adjust to taste.
- Deglaze the Pan: Scraping up the browned bits from the sausage and chicken adds incredible flavor to the sauce.
- Prep Ahead: Chop all your veggies and proteins before cooking to make the process seamless.
Variations & Adaptations
- Vegetarian Version: Skip the shrimp, sausage, and chicken, and add mushrooms, zucchini, or tofu for a veggie-packed twist.
- Low-Carb Option: Swap the pasta for zucchini noodles or spaghetti squash.
- Extra Spicy: Add a pinch of cayenne pepper or a splash of hot sauce for more heat.
- Seafood Medley: Replace the chicken with crab meat or scallops for a seafood feast.
- Cheesy Upgrade: Mix in shredded mozzarella or cheddar for an extra cheesy version.
Serving & Storage Suggestions
This pasta is best served hot and fresh, straight from the skillet. Pair it with crusty garlic bread and a crisp green salad for a complete meal. A glass of chilled white wine or a refreshing iced tea makes the perfect beverage accompaniment.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to revive the sauce.
Nutritional Information & Benefits
While this dish is indulgent, it’s packed with protein from the shrimp, chicken, and sausage. Bell peppers and onions add a dose of vitamins and antioxidants, while the creamy sauce provides a satisfying richness.
One serving (based on 6 servings) contains approximately:
- Calories: 520
- Protein: 30g
- Carbs: 40g
- Fat: 25g
For a lighter option, you can use low-fat cream or swap the pasta for a whole-grain version.
Conclusion
This Ultimate Pappadeaux Mardi Gras Pasta recipe is more than just a meal—it’s an experience. The bold Cajun flavors, creamy sauce, and hearty pasta make it a dish you’ll crave again and again. Whether you’re celebrating a special occasion or simply enjoying a cozy dinner at home, this recipe is guaranteed to impress.
I’d love to hear how this recipe turned out for you! Did you make any tweaks or add your own flair? Drop a comment below and let me know. And if you loved it, please share it with your friends and family—it’s too good to keep to yourself!
Now, grab a fork and dig in—your Mardi Gras celebration awaits!
FAQs
Can I use a different type of pasta?
Absolutely! While penne works great, you can use rigatoni, fettuccine, or even spaghetti. Just make sure to cook it al dente.
What if I don’t have Cajun seasoning?
You can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
Is this dish spicy?
It has a mild kick from the Cajun seasoning, but you can adjust the spice level to your liking by adding more or less.
Can I freeze the leftovers?
Cream-based sauces don’t freeze well, but you can freeze the cooked proteins and pasta separately, then make the sauce fresh when reheating.
What can I serve with this pasta?
Garlic bread, a side salad, or roasted vegetables pair beautifully with this dish.
Pin This Recipe!
