Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Introduction

Enjoy the vibrant flavors of the South with this Delicious Pappadeaux Mardi Gras Pasta. Loaded with Cajun-seasoned chicken, shrimp, and sausage, this creamy pasta dish brings a festive touch to your dinner table in just 30 minutes.

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)
• to taste Salt (Crucial for enhancing flavors)
• to taste Pepper (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 and set aside.
2. Step 2: In a skillet, heat olive oil over medium-high heat. Season the chicken breast with Cajun seasoning and cook until golden brown, about 4-5 minutes per side. Remove from skillet and keep warm.
3. Step 3: In the same skillet, add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
4. Step 4: Add a little more olive oil to the skillet, then sauté the andouille sausage for about 2 minutes. Add the bell peppers, red onion, and minced garlic, cooking until 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 with salt and pepper to taste.
6. Step 6: Return the chicken, shrimp, and cooked pasta to the skillet. Toss everything together to combine and heat through for 1-2 minutes.
7. Step 7: Sprinkle chopped parsley over the pasta and serve immediately, either plated or family style.

Tips & Variations

• Try swapping penne for fusilli or rigatoni to change the texture and hold the sauce differently.
• Use turkey breast or omit the chicken for a lighter protein option.
• For a different flavor profile, replace andouille sausage with chorizo or kielbasa.
• Substitute heavy cream with half-and-half for a lighter sauce, or try coconut cream for a dairy-free version.
• Adjust the amount of Cajun seasoning to control the heat level according to your preference.
• For a vegetarian version, skip the meat and add extra veggies like zucchini or mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta ahead of time?

Yes, you can prepare the sauce and cook the proteins ahead, then combine with freshly cooked pasta when ready to serve for best texture.

Is this dish very spicy?

The spice level depends on the amount of Cajun seasoning used. You can adjust it to suit your heat tolerance or omit it for a milder dish.

Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

4.8 from 121 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Delicious Pappadeaux Mardi Gras Pasta is a flavorful Cajun-inspired dish combining penne pasta with tender chicken, succulent shrimp, spicy andouille sausage, and a creamy Parmesan sauce. Enhanced with bell peppers, red onions, garlic, and Cajun seasoning, this dish brings the vibrant spirit of Mardi Gras to your table in just 30 minutes.

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Ingredients

Scale 1x2x3x

Proteins

• 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.)

Vegetables and Aromatics

• 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.)

Other Ingredients

• 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni.)
• 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.)
• to taste Salt (Crucial for enhancing flavors.)
• to taste Pepper (Crucial for enhancing flavors.)
• 2 tablespoons Chopped Parsley (Adds fresh color and flavor.)

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Instructions

1. Cook the Pasta: 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 to prepare for combining with the sauce.
2. Sauté the Chicken: In a skillet, heat olive oil over medium-high heat. Season the chicken breast pieces with Cajun seasoning and sauté until golden brown and cooked through, approximately 4-5 minutes. Remove from skillet and keep warm.
3. Cook the Shrimp: Using the same skillet, add the shrimp and cook until they turn pink and opaque, which should take about 2-3 minutes. Remove and set aside with the chicken.
4. Sauté the Sausage and Veggies: Add more olive oil to the skillet if needed. Sauté the andouille sausage for 2 minutes to brown slightly. Then add the bell peppers, red onion, and minced garlic; cook together until the vegetables become tender, about 4 minutes.
5. Create the Sauce: Pour the heavy cream into the skillet with the sausage and veggies. Let it simmer gently for 2-3 minutes, then stir in the Parmesan cheese until it melts, creating a creamy sauce. Adjust seasoning with salt and pepper to taste.
6. Combine Everything: Add the cooked chicken, shrimp, and drained pasta to the skillet. Toss everything together until well mixed and heated through, about 1-2 minutes, allowing the flavors to meld.
7. Add Garnish and Serve: Sprinkle the chopped parsley over the finished pasta and serve immediately, either plated individually or family-style.

Notes

• You can substitute the penne pasta with fusilli or rigatoni for different textures.
• If preferred, turkey or scallops can replace chicken and shrimp respectively for variation.
• Chorizo or kielbasa sausages serve as flavorful alternatives to andouille.
• For a lighter sauce, use half-and-half instead of heavy cream.
• Adjust Cajun seasoning to your spice tolerance; add more if you prefer a hotter dish.
• Use garlic powder instead of fresh garlic if needed, but fresh garlic yields better flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

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