Hi, I’m Olivia! Bring the festive spirit of New Orleans right to your dining table with this Pappadeaux Mardi Gras Pasta. If you are a Cajun lover, this dish is the ultimate comfort food dream. It features a trifecta of proteins—juicy chicken, succulent shrimp, and smoky Andouille sausage—tossed in a rich, spicy, and creamy Parmesan sauce. It is vibrant, indulgent, and packed with bold flavors that make every bite feel like a celebration.
Why You’ll Love This Recipe
- Protein Powerhouse: Loaded with chicken, shrimp, and sausage, this pasta is incredibly satisfying and filling.
- Creamy Cajun Kick: The sauce perfectly balances the rich, velvety texture of heavy cream with the zesty heat of Cajun spices.
- Restaurant Quality: You can skip the waitlist and recreate this famous restaurant-style dish at home in just 30 minutes.
- Customizable Heat: You control the spice level, making it as mild or as fiery as you like.
Equipment
- Large Pot: To boil the pasta water.
- Large Skillet (Deep): Essential for sautéing the meats, veggies, and holding the sauce and pasta together at the end.
- Colander: For draining the pasta.
- Chef’s Knife & Cutting Board: For dicing the chicken, peppers, onion, and slicing the sausage.
Ingredients
- Penne Pasta: 12 ounces; the tube shape holds the creamy sauce beautifully. Fusilli or rigatoni are great swaps.
- Boneless Skinless Chicken Breast: 1 pound, cut into bite-sized pieces; provides a lean protein base.
- Shrimp: 1 pound, peeled and deveined; adds a sweet seafood contrast to the spicy meats.
- Andouille Sausage: 8 ounces, sliced; this smoked sausage is essential for authentic Cajun flavor.
- Bell Peppers: 1 cup, diced; use a mix of colors (red, green, yellow) for a festive “Mardi Gras” look.
- Red Onion: 1 small, chopped; adds a savory depth and purple hue.
- Garlic: 3 cloves, minced; indispensable for the aromatic base.
- Heavy Cream: 1 cup; creates the luxurious, velvety sauce consistency.
- Parmesan Cheese: 1 cup, grated; adds a salty, nutty richness that thickens the cream.
- Cajun Seasoning: 2 tablespoons; the heart of the flavor profile.
- Olive Oil: 2 tablespoons; for sautéing the proteins and vegetables.
- Parsley: 2 tablespoons, chopped; for a fresh, herbaceous garnish.
- Salt & Pepper: To taste; to enhance all the ingredients.
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the 12 ounces of penne pasta and cook until al dente, usually about 10-12 minutes. Drain the pasta and set it aside.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with some of the Cajun seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 4-5 minutes. Remove the chicken from the pan and keep warm.
- Cook the Shrimp: In the same skillet (add a splash more oil if needed), add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Do not overcook. Remove and set aside with the chicken.
- Sauté Sausage and Veggies: Add the sliced Andouille sausage to the skillet and sauté for 2 minutes to render some fat. Add the bell peppers, red onion, and minced garlic. Cook until the vegetables are tender and fragrant, about 4 minutes.
- Make the Sauce: Lower the heat to medium. Pour in the heavy cream and let it simmer gently for 2-3 minutes to reduce slightly. Stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Combine: Return the cooked chicken, shrimp, and drained pasta to the skillet. Toss everything together until the pasta and proteins are evenly coated in the creamy sauce. Heat through for 1-2 minutes.
- Serve: Remove from heat. Sprinkle with chopped fresh parsley and serve immediately, either plated individually or family-style.
You Must Know
- Spice Control: Cajun seasoning varies by brand (some are very salty, some are very spicy). Taste your seasoning first before adding salt to the dish.
- Don’t Overcook Seafood: Shrimp cook very fast. Remove them from the pan the moment they turn pink to keep them tender and juicy.
- Sauce Consistency: If the sauce becomes too thick after adding the cheese, splash in a little bit of pasta water or extra milk to loosen it up.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The sauce will thicken significantly in the fridge.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or milk to revive the creamy texture. Microwave reheating can sometimes cause the cream sauce to separate (become oily).
- Freezing: I do not recommend freezing this pasta dish. Cream-based sauces tend to separate and become grainy when thawed and reheated.
Ingredient Substitutions
- Sausage: If you can’t find Andouille, use Kielbasa or Spanish Chorizo for a similar smoky profile.
- Seafood: Scallops or crawfish tails make excellent alternatives or additions to the shrimp.
- Dairy: Half-and-half can be used instead of heavy cream for a lighter sauce, though it will be less rich.
- Veggie Load: Feel free to add diced celery (part of the Cajun “holy trinity”) or zucchini for extra nutrition.
Serving Suggestions
- Garlic Bread: A crusty baguette or garlic bread is essential for soaking up the extra creamy sauce.
- Green Salad: A simple salad with a vinaigrette dressing cuts through the richness of the pasta.
- White Wine: A glass of Sauvignon Blanc or Chardonnay pairs beautifully with the creamy seafood elements.
Cultural and Historical Context
This dish pays homage to the flavors of Louisiana, specifically the fusion of French, Spanish, and West African influences found in Cajun and Creole cooking. “Mardi Gras” refers to “Fat Tuesday,” the day of feasting before Lent, making this rich, indulgent pasta the perfect representation of celebration and excess. While pasta isn’t traditionally Cajun, this creamy fusion style became popularized by restaurants like Pappadeaux Seafood Kitchen.
Seasonal Adaptations
- Mardi Gras (Feb/Mar): This is the obvious time to serve it! Use purple onions, green peppers, and yellow peppers to mimic the official Mardi Gras colors.
- Summer: Grill the chicken, shrimp, and sausage outdoors and toss with the pasta and sauce for a smoky summer twist.
Perfect Occasions
- Dinner Parties: The “surf and turf” element makes it feel fancy and impressive for guests.
- Weekend Indulgence: Perfect for a Friday night when you want something hearty and comforting.
- Themed Nights: Great for a New Orleans or Southern-themed dinner night.
Freezer Meal Conversion
Because the cream sauce doesn’t freeze well, here is the best way to prep this for the freezer:
Cook the chicken, sausage, peppers, and onions as directed. Let them cool completely. Freeze this mixture in a freezer-safe bag. On cooking day, thaw the meat/veggie mix in the fridge. Sauté it in a pan to warm up, then cook your fresh shrimp, add the cream and cheese to finish the sauce, and toss with fresh boiled pasta.
Pappadeaux Mardi Gras Pasta
Enjoy the flavors of New Orleans with this Pappadeaux Mardi Gras Pasta, perfect for Cajun lovers. A creamy, protein-packed dish ready in 30 minutes.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning and cook until golden brown, about 4-5 minutes. Remove and keep warm.
- In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes. Set aside with the chicken.
- Add more olive oil if needed, then sauté sausage for 2 minutes. Add bell peppers, onion, and garlic; cook until tender, about 4 minutes.
- Pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan until melted and adjust seasoning with salt and pepper.
- Add chicken, shrimp, and pasta to the skillet and toss to combine, heating through for 1-2 minutes.
- Sprinkle with parsley and serve either on plates or family style.
Video
Notes
Do not overcook shrimp. Adjust Cajun seasoning to taste.
