Name: Pappadeaux Mardi Gras Pasta Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 12 ounces linguine or fettuccine; 1 tablespoon salt (for boiling water); 1/2 pound medium shrimp, peeled and deveined; 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 pound andouille sausage, sliced into rounds; 1 tablespoon Cajun seasoning, divided; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil (for sautéing); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups heavy cream; 1 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 teaspoon Cajun seasoning (adjust to taste); 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for extra heat); Chopped fresh parsley; Grated Parmesan cheese; Sliced green onions

Jump to Recipe

Pappadeaux Mardi Gras Pasta is a vibrant celebration of flavor, color, and Southern spirit—imagine tender shrimp, smoky andouille sausage, juicy chicken, and rainbow-bright peppers all tossed in a rich Cajun cream sauce and served over a bed of perfectly cooked pasta. Every creamy, spicy forkful is like a parade on your plate, blending the savory warmth of Louisiana with the hearty comfort of an Italian-inspired pasta dish. Whether you’re bringing a little festivity to a weeknight dinner or feeding a hungry crowd, this irresistible meal truly brings Mardi Gras home.

Pappadeaux Mardi Gras Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about building layers of flavor with a handful of smart, approachable ingredients. Each piece—be it the proteins, veggies, or spice blend—plays a crucial role in the final taste and look of your Pappadeaux Mardi Gras Pasta. Here’s what you’ll need and why.

Pasta: Linguine or fettuccine works best for grabbing all that luscious sauce; choose your favorite or use what you have on hand.
Salt (for boiling water): An essential for infusing the pasta itself with some foundational seasoning.
Shrimp: Medium, peeled and deveined, these bring a sweet, tender seafood bite that’s classic to Cajun cuisine.
Boneless, skinless chicken breast: Cut into bite-sized pieces to ensure quick cooking and easy eating.
Andouille sausage: Sliced into rounds, this smoky, spicy sausage is the heart of the dish’s Louisiana flair.
Cajun seasoning: Divided between proteins and sauce, it’s the key to that unmistakable Mardi Gras kick.
Red and green bell peppers: Sliced thin for sweetness and color; these offer crunch and vibrance.
Yellow onion: For sweetness and depth that balance all the smoky and spicy notes.
Garlic: Minced for a touch of sharpness and savoriness.
Olive oil: Used for sautéing—this keeps everything flavorful and golden.
Unsalted butter: Forms the base of your creamy sauce and enriches every bite.
All-purpose flour: Whisked in to create a smooth and thick roux for the sauce.
Heavy cream: The magic that makes your Cajun sauce ultra-luxurious and silky.
Chicken broth: Adds depth and balances the richness of the cream.
Grated Parmesan cheese: Brings nutty, salty complexity to the sauce and as a finish.
Smoked paprika: For subtle smokiness and a gorgeous red hue.
Cayenne pepper (optional): Toss this in for an extra little zing, if you like it hot.
Chopped fresh parsley, extra Parmesan, and sliced green onions (optional): These garnishes add flavor, color, and a restaurant-worthy finish.

How to Make Pappadeaux Mardi Gras Pasta

Step 1: Cook the Pasta

Bring a generous pot of salted water to a rolling boil. Drop in your linguine or fettuccine and let it cook until it’s perfectly al dente—firm but not stiff. Before draining, scoop out half a cup of pasta water and set it aside, just in case you need it to loosen up your sauce later. Give the noodles a toss with a little olive oil so they don’t clump together while you prep the other ingredients.

Step 2: Season and Cook the Proteins

Place your shrimp and chicken in a bowl, sprinkle over half of the Cajun seasoning, and toss to coat. Heat a large skillet over medium-high and drizzle in some olive oil. Sear the chicken until golden-brown and cooked through, then set aside. Repeat with the shrimp—just a couple minutes per side till they turn pink and opaque. Next, quickly brown your sliced andouille sausage in the same skillet till the edges start to crisp. Set all your cooked proteins aside for their big return!

Step 3: Sauté the Vegetables

Add a touch more olive oil to the pan, then drop in the bell peppers and onion. Sauté, stirring often, until they’re softened and the colors are extra vibrant—these veggies will bring a beautiful crunch and sweetness to your Pappadeaux Mardi Gras Pasta. Stir in the garlic and let it become fragrant, then move everything out of the skillet. You want those vegetables still a little crisp, not mushy.

Step 4: Make the Cream Sauce

In that same skillet (no need to wash), melt your butter over medium heat. Sprinkle in the flour and whisk to create a smooth roux—this should smell lightly toasted after a minute or two. Slowly pour in your chicken broth, whisking constantly to prevent any lumps. Next comes the heavy cream, which you’ll add gradually, continuing to whisk until the sauce is silky. Stir in the parmesan, the rest of your Cajun seasoning, smoked paprika, and cayenne (for spice lovers). Let this bubble gently until it thickens; taste and adjust seasoning if needed.

Step 5: Combine and Toss

Return all your cooked proteins and vegetables to the skillet with the cream sauce. Toss to coat everything in that decadent flavor, then gently fold in the pasta. If the sauce is a little too thick, splash in some reserved pasta water until you reach your desired consistency. You want every strand glossy and lavishly coated.

Step 6: Garnish and Serve

Mound your finished Pappadeaux Mardi Gras Pasta high on a serving platter or in individual bowls. Shower the top with chopped parsley, extra parmesan, and a sprinkling of sliced green onions—you’ll get color, freshness, and another hit of flavor with every bite. Serve it up hot and savor the festive vibes.

How to Serve Pappadeaux Mardi Gras Pasta

Garnishes

When it comes to toppings for your Pappadeaux Mardi Gras Pasta, don’t hold back! A smattering of fresh parsley brings brightness, while a dusting of extra grated parmesan makes every forkful more decadent. Thinly sliced green onions add crunch and a pop of sharpness to offset the rich sauce. Have Louisiana hot sauce or lemon wedges on the side for guests who want extra punch.

Side Dishes

Round out your Mardi Gras table with easy sides that let the pasta shine. Crusty garlic bread is a must for mopping up every drop of sauce. A simple mixed green salad dressed with lemon vinaigrette adds welcome crispness and cuts through the creaminess of the pasta. For a Louisiana-style feast, try serving with buttered corn on the cob or red beans and rice.

Creative Ways to Present

To really wow your guests, serve your Pappadeaux Mardi Gras Pasta in large family-style bowls with tongs for sharing, or plate it individually for a restaurant-style experience. For parties, try portioning the pasta into mini ramekins or colorful cups—making it easy to eat while mingling. Garnish each serving with an extra shrimp or sausage round for a festive finishing touch.

Make Ahead and Storage

Storing Leftovers

Got some Pappadeaux Mardi Gras Pasta left over? Simply transfer it to an airtight container and refrigerate within two hours of cooking. It’ll keep well for up to three days. The flavors actually deepen as they meld together, making leftovers even tastier!

Freezing

While cream sauces can sometimes separate after freezing, you can freeze this pasta if you need to. Let it cool, then pack individual portions into freezer-safe containers. For best results, plan on using within two months. Thaw in the fridge before reheating gently.

Reheating

To bring your Mardi Gras Pasta back to life, reheat gently on the stove over low heat. Add a splash of milk, cream, or chicken broth to loosen the sauce if it’s thickened up. You can also microwave it in short bursts, stirring in between, but the stovetop will keep the proteins juicier and the sauce extra smooth.

FAQs

Can I use a different type of pasta?

Absolutely! While linguine or fettuccine are traditional for this dish, penne, rigatoni, or even spaghetti work beautifully—just aim for something sturdy enough to capture all the creamy sauce.

How spicy is Pappadeaux Mardi Gras Pasta?

It has a gentle Cajun kick from the seasoning and optional cayenne but is easy to adjust to your taste. You can leave out the cayenne for a milder dish or add even more for true spice lovers!

What proteins can I substitute?

Feel free to mix and match. If you’re not a fan of shrimp, substitute with more chicken or sausage. You can also add crawfish or use smoked turkey sausage for a twist on tradition.

Is it possible to make this dish gluten-free?

Yes, simply swap the regular pasta for your favorite gluten-free version and use gluten-free flour in the sauce. Double-check your sausage and broth labels for hidden gluten, and you’re all set.

How do I make the sauce thicker or thinner?

If you prefer a thicker sauce, simmer it a bit longer before adding the pasta. For a looser, silkier sauce, just stir in extra chicken broth or reserved pasta water until the consistency makes you happy.

Final Thoughts

If you’re ready to liven up your next dinner with a little Cajun flair, this Pappadeaux Mardi Gras Pasta is just the ticket. It’s bold, colorful, utterly crave-worthy, and always a crowd-pleaser—so grab those ingredients and bring the party home tonight!