Delicious Pappadeaux Mardi Gras Pasta Recipe
This Delicious Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish combining penne pasta with a medley of proteins including chicken, shrimp, and andouille sausage, all tossed in a creamy, cheesy sauce infused with vibrant bell peppers, onions, garlic, and Cajun seasoning. Perfect for a festive occasion or a hearty family meal, it offers a rich, spicy, and comforting taste experience reminiscent of Mardi Gras celebrations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Ingredients
Scale
Proteins
- 1 pound Boneless Skinless Chicken Breast
- 1 pound Shrimp
- 8 ounces Andouille Sausage
Vegetables
- 1 cup Bell Peppers (mixed colors)
- 1 small Red Onion
- 3 cloves Garlic (minced)
Pasta and Dairy
- 12 ounces Penne Pasta
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese
Seasonings and Oils
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
- 2 tablespoons Chopped Parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10 to 12 minutes. Drain the pasta and set it aside.
- Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breast pieces with Cajun seasoning. Cook the chicken until it turns golden brown and is cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and keep warm.
- Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, about 2 to 3 minutes. Remove shrimp and set aside with the chicken.
- Sauté the Sausage and Vegetables: Add a bit more olive oil to the skillet if needed. Add the andouille sausage and cook for 2 minutes. Then add the bell peppers, red onion, and minced garlic. Sauté together until the vegetables are tender, about 4 minutes.
- Create the Sauce: Pour in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly for 2 to 3 minutes. Stir in the Parmesan cheese until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Combine Everything: Return the cooked chicken and shrimp to the skillet, add the drained pasta, and toss everything together thoroughly. Heat through for 1 to 2 minutes to blend the flavors.
- Add Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh, vibrant finish. Serve immediately either plated individually or family style.
Notes
- You can substitute penne pasta with fusilli or rigatoni based on preference.
- Chicken breast can be swapped with turkey or omitted for a pescatarian version.
- Shrimp can be replaced with scallops for a different seafood twist.
- Andouille sausage can be replaced by chorizo or kielbasa variety for varied flavor profiles.
- Bell peppers can be mixed colors or just one color depending on availability.
- If fresh garlic is unavailable, garlic powder can be used as a substitute.
- Heavy cream can be replaced with half-and-half for a lighter sauce.
- Parmesan cheese alternatives include Pecorino Romano or nutritional yeast for a dairy-free option.
- Adjust Cajun seasoning to suit your preferred level of spiciness.
Keywords: Cajun pasta, Mardi Gras pasta, creamy pasta, andouille sausage pasta, shrimp pasta, chicken pasta, comfort food, Cajun recipes
