Description
Pappadeaux Mardi Gras Pasta is a vibrant and indulgent dish inspired by the festive flavors of Louisiana. This creamy pasta features a delightful medley of Andouille sausage, succulent shrimp, and tender chicken breast, all tossed in a rich Cajun-spiced sauce with bell peppers, red onions, and Parmesan cheese. Perfect for a flavorful weeknight dinner or a celebratory meal.
Ingredients
Scale
Pasta
- 12 oz penne or linguine pasta
Protein
- 1/2 lb Andouille sausage, sliced
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb boneless chicken breast, sliced
Vegetables & Aromatics
- 1 bell pepper (red or green), sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
Dairy & Liquids
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings
- 1–2 teaspoons Cajun seasoning (to taste)
- Salt and pepper to taste
- Optional: crushed red pepper flakes for extra heat
Garnish
- Chopped parsley (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes depending on pasta type. Drain and set aside.
- Cook Chicken and Sausage: In a large skillet over medium-high heat, heat olive oil and butter until melted and hot. Add the sliced chicken breast and Andouille sausage. Season with 1 teaspoon Cajun seasoning and a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Sauté Vegetables and Shrimp: Using the same skillet, add the sliced bell peppers and red onion. Sauté until tender, approximately 4-5 minutes. Add minced garlic and cook for 1 additional minute until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
- Make the Sauce: Reduce heat to medium and pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Add grated Parmesan cheese and stir until melted and the sauce thickens slightly. Taste and adjust seasoning by adding additional Cajun seasoning, salt, pepper, and crushed red pepper flakes if desired.
- Combine Ingredients: Return the cooked chicken and sausage to the skillet. Add the drained pasta and toss all ingredients together to ensure the pasta is evenly coated in the creamy sauce.
- Serve: Garnish the pasta with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot alongside crusty bread for a complete meal.
Notes
- For a spicier dish, increase the amount of Cajun seasoning and add crushed red pepper flakes.
- Use penne or linguine as preferred; both hold the creamy sauce well.
- Shrimp can be substituted with scallops or omitted for a poultry and sausage-only version.
- Make sure not to overcook shrimp to keep them tender and juicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
