Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Introduction

Experience the vibrant flavors of Louisiana with this Delicious Pappadeaux Mardi Gras Pasta, perfect for Cajun lovers. This creamy, spicy dish combines tender chicken, shrimp, and sausage with a rich Parmesan sauce tossed with penne pasta. It’s an easy way to bring the festive spirit of Mardi Gras right to your dinner table.

Ingredients

• 12 ounces Penne Pasta (feel free to swap with fusilli or rigatoni)
• 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)
• 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)
• 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)
• 2 tablespoons Olive Oil (for sautéing the proteins)
• Salt, to taste (crucial for enhancing flavors)
• Pepper, to taste (crucial for enhancing flavors)
• 2 tablespoons Chopped Parsley (adds fresh color and flavor)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set it aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken with Cajun seasoning, then cook until golden brown, about 4-5 minutes. Remove the chicken and keep warm.
3. Step 3: In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
4. Step 4: Add a bit more olive oil to the skillet, then sauté the andouille sausage for 2 minutes. Add the bell peppers, onion, and garlic; cook until the vegetables are tender, about 4 minutes.
5. Step 5: Pour in the heavy cream and let it simmer for 2-3 minutes. Stir in the Parmesan cheese until melted. Season the sauce with salt and pepper to taste.
6. Step 6: Return the chicken, shrimp, and cooked pasta to the skillet. Toss everything together and heat through for 1-2 minutes.
7. Step 7: Sprinkle chopped parsley over the dish and serve immediately, either plated or family style.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter sauce without sacrificing creaminess.
• Swap andouille sausage with chorizo or kielbasa to alter the flavor profile.
• For a vegetarian twist, omit the meats and add mushrooms or extra bell peppers.
• Adjust the Cajun seasoning level depending on your preferred spice intensity.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just be sure to thaw and drain them thoroughly before cooking to avoid excess moisture.

What can I substitute for andouille sausage if I can’t find it?

You can use chorizo, kielbasa, or a smoked sausage of your choice to bring similar smoky and spicy flavors to the dish.

Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

4.5 from 110 reviews

A flavorful Cajun-inspired Mardi Gras pasta dish combining penne with sautéed chicken, shrimp, and andouille sausage in a rich, creamy Parmesan sauce accented with bell peppers, onions, garlic, and Cajun seasoning. Perfect for lovers of bold, spicy, and comforting meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

For the Pasta

• 12 ounces Penne Pasta (or fusilli or rigatoni)

For the Proteins

• 1 pound Boneless Skinless Chicken Breast (or turkey or omitted)
• 1 pound Shrimp (or scallops)
• 8 ounces Andouille Sausage (or chorizo or kielbasa)

For the Veggies

• 1 cup Bell Peppers (mixed colors or single color)
• 1 small Red Onion (or yellow onion)
• 3 cloves Garlic (minced; garlic powder substitute possible)

For the Sauce

• 1 cup Heavy Cream (or half-and-half)
• 1 cup Parmesan Cheese (or Pecorino Romano or nutritional yeast)
• 2 tablespoons Cajun Seasoning (adjust to taste)

For Cooking

• 2 tablespoons Olive Oil (for sautéing)
• Salt (to taste)
• Pepper (to taste)

For Garnish

• 2 tablespoons Chopped Parsley

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 using a colander and set aside.
2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breast with Cajun seasoning, then cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and keep warm.
3. Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, roughly 2-3 minutes. Remove and set aside with the chicken.
4. Sauté the Sausage and Veggies: Add additional olive oil if needed. Sauté the sliced andouille sausage for about 2 minutes, then add the diced bell peppers, chopped red onion, and minced garlic. Cook until the vegetables are tender, about 4 minutes.
5. Create the Sauce: Pour in the heavy cream and simmer gently for 2-3 minutes to slightly thicken. Stir in the Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
6. Combine Everything: Return the cooked chicken, shrimp, and drained pasta to the skillet. Toss all ingredients together thoroughly and heat through for 1-2 minutes so flavors meld.
7. Add Garnish and Serve: Sprinkle with chopped parsley for a fresh color and flavor accent. Serve immediately either plated individually or family style.

Notes

• You can substitute penne pasta with fusilli or rigatoni based on preference.
• To vary the protein, replace chicken with turkey or leave it out, swap shrimp for scallops, or use chorizo/kielbasa instead of andouille sausage.
• For a lighter sauce, half-and-half can be used instead of heavy cream.
• If Parmesan cheese is unavailable, Pecorino Romano or nutritional yeast offers a good alternative.
• Adjust Cajun seasoning according to your spice tolerance.
• Garlic powder can be used if fresh garlic is not on hand.
• Ensure pasta is cooked al dente to maintain a firm texture when combined with the sauce.

Keywords: Mardi Gras Pasta, Cajun Pasta, Chicken Shrimp Pasta, Andouille Sausage Recipe, Creamy Cajun Pasta, Spicy Pasta Dish, Penne Pasta Cajun