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Pappadeaux-Style Mardi Gras Cajun Pasta

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4.2 from 64 reviews

Savor the rich and vibrant flavors of the Crescent City with this Pappadeaux Mardi Gras Pasta, a hearty Cajun-inspired dish featuring a medley of chicken, shrimp, and andouille sausage tossed with penne pasta in a creamy, spicy Parmesan sauce. Perfect for a festive dinner that brings the essence of New Orleans right to your table.

Ingredients

Scale

For the Pasta

  • 12 ounces Penne Pasta (feel free to swap with fusilli or rigatoni)

For the 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)

For the Veggies

  • 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)

For the Sauce

  • 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)

For Cooking

  • 2 tablespoons Olive Oil (for sautéing the proteins and veggies)
  • Salt (to taste, crucial for enhancing flavors)
  • Pepper (to taste, crucial for enhancing flavors)

For Garnish

  • 2 tablespoons Chopped Parsley (adds fresh color and flavor)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain well and set aside to keep warm.
  2. Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken breast pieces with Cajun seasoning evenly. Cook the chicken until golden brown and cooked through, about 4-5 minutes. Remove the chicken from the skillet and keep warm.
  3. Cook the Shrimp: Using the same skillet, add shrimp and cook until they turn pink and opaque, approximately 2-3 minutes. Once done, remove and set aside with the cooked chicken.
  4. Sauté the Sausage and Veggies: Add an additional splash of olive oil to the skillet if needed. Sauté the andouille sausage slices for about 2 minutes to develop flavor. Then add the chopped bell peppers, diced red onion, and minced garlic; cook until the vegetables become tender and fragrant, about 4 minutes.
  5. Create the Sauce: Pour in the heavy cream to the skillet with the sausage and vegetables, and simmer gently for 2-3 minutes to reduce slightly. Stir in the Parmesan cheese until fully melted and the sauce thickens a bit. Season with salt and pepper to taste.
  6. Combine Everything: Return the cooked chicken and shrimp to the skillet. Add the drained pasta and toss all ingredients together carefully to coat with the sauce evenly. Heat through for 1-2 minutes to meld all the flavors.
  7. Add Garnish and Serve: Sprinkle the chopped parsley over the pasta for a fresh pop of color and flavor. Serve immediately on individual plates or family-style for sharing the Mardi Gras feast experience.

Notes

  • This dish is versatile; feel free to swap proteins such as turkey or scallops based on preference.
  • Vegetables can be adjusted to what you have on hand, such as substituting different colored peppers or onion types.
  • Adjust Cajun seasoning to your desired spice level to customize the heat.
  • Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor, or nutritional yeast for a vegan twist.
  • If preferred, half-and-half can replace heavy cream to reduce richness slightly.

Find it online: https://yumfoodusa.com/pappadeaux-style-mardi-gras-cajun-pasta/