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Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

5 from 146 reviews

This Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish featuring tender penne pasta tossed with sautéed chicken, shrimp, and andouille sausage, all coated in a rich, creamy Parmesan sauce infused with Cajun seasoning and fresh vegetables. It’s a vibrant and satisfying meal perfect for lovers of Cajun spice and hearty comfort food.

Ingredients

Scale

Proteins

  • 1 pound Boneless Skinless Chicken Breast
  • 1 pound Shrimp
  • 8 ounces Andouille Sausage

Vegetables & Aromatics

  • 1 cup Bell Peppers (mixed colors)
  • 1 small Red Onion
  • 3 cloves Garlic (minced)

Pasta & Dairy

  • 12 ounces Penne Pasta
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese

Seasoning & Oils

  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons Chopped Parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 10 to 12 minutes. Drain the pasta and set it aside for later use.
  2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts with Cajun seasoning, then add them to the skillet. Cook until the chicken is golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken from the skillet and keep warm.
  3. Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, approximately 2 to 3 minutes. Remove the shrimp from the skillet and set aside with the cooked chicken.
  4. Sauté the Sausage and Veggies: Add a little more olive oil to the skillet if needed, then add the andouille sausage pieces. Cook for about 2 minutes to heat through and develop slight browning. Add the chopped bell peppers, diced red onion, and minced garlic to the skillet. Sauté the mixture until the vegetables are tender, about 4 minutes.
  5. Create the Sauce: Pour the heavy cream into the skillet with the sausage and vegetables. Let it simmer gently for 2 to 3 minutes to thicken slightly. Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce. Season with salt and pepper to taste, adjusting according to preference.
  6. Combine Everything: Return the cooked chicken and shrimp to the skillet along with the drained pasta. Toss everything together thoroughly to combine and heat through for another 1 to 2 minutes so all flavors meld together.
  7. Add Garnish and Serve: Sprinkle the chopped parsley over the pasta for a fresh burst of color and flavor. Serve the Mardi Gras pasta immediately, plated individually or family style, to enjoy its vibrant, creamy, and comforting Cajun flavors.

Notes

  • You can substitute penne with other pasta types like fusilli or rigatoni for a different texture.
  • Chicken can be replaced with turkey or omitted for a pescatarian version.
  • Shrimp can be swapped with scallops depending on preference.
  • Andouille sausage alternatives include chorizo or kielbasa for varying flavor profiles.
  • Use half-and-half instead of heavy cream for a lighter sauce.
  • Parmesan cheese can be replaced with Pecorino Romano or nutritional yeast for a dairy-free option.
  • Adjust Cajun seasoning quantity to modify the spice level to suit your taste.

Keywords: Mardi Gras pasta, Cajun pasta, Cajun chicken pasta, shrimp pasta, andouille sausage recipe, creamy Cajun pasta, Mardi Gras recipe, penne pasta Cajun

Find it online: https://yumwithmia.com/pappadeaux-mardi-gras-pasta-for-cajun-lovers-recipe/