When I made this Pappadeaux Mardi Gras Pasta recipe for the first time, I couldn’t believe how quickly it disappeared from the table. Every bite is like a carnival of flavors, with smoky sausage, tender shrimp, and creamy Cajun-spiced sauce all coming together in a delicious harmony.
Whether you’re cooking for a crowd or just treating yourself, this dish feels fancy yet comforting. If you’re a fan of hearty, comforting meals, you can also enjoy this mashed potato casserole with crispy chicken recipe for another cozy dinner favorite.
Ingredients for Mardi Gras Pasta Perfection
This recipe combines fresh seafood, vibrant vegetables, and a creamy Cajun-spiced sauce. Here’s what you’ll need:
- For the Pasta:
- 12 oz penne or fettuccine pasta – Use your favorite shape, but make sure it holds the sauce well.
- 1 lb andouille sausage, sliced into ¼-inch rounds – Smoky, spicy sausage adds depth.
- 1 lb shrimp, peeled and deveined – Fresh or raw frozen shrimp work best for flavor and texture.
- 1 lb crawfish tails, cooked and peeled – Adds a sweet, tender seafood flavor.
- 1 red bell pepper, thinly sliced – Provides sweetness and color.
- 1 green bell pepper, thinly sliced – Adds a fresh, crisp edge.
- 1 small red onion, thinly sliced – Use for a mild sweetness.
- 2 cloves garlic, minced – For that aromatic zing.
- 1 cup cherry tomatoes, halved – Adds bursts of freshness.
- 2 tbsp olive oil – Perfect for sautéing without overpowering the flavors.
- 2 tbsp Cajun seasoning (adjust to taste) – Brings the signature spice.
- 1 tsp smoked paprika – Enhances smokiness.
- ½ tsp cayenne pepper (optional, for extra heat) – For the spice lovers.
- Salt and black pepper to taste.
- 2 tbsp fresh parsley, chopped (for garnish).
- 1 tbsp green onions, chopped (for garnish).
- For the Sauce:
- 2 cups heavy cream – Provides the base for the creamy sauce.
- 1 cup chicken broth – Helps balance creaminess with a savory touch.
- 1 cup grated Parmesan cheese – Always grate fresh for a smoother melt.
- 4 tbsp unsalted butter – Creates a rich roux.
- 1 tbsp all-purpose flour – Thickens the sauce slightly.
- 1 tsp Cajun seasoning – Ties the flavors together.
- ½ tsp garlic powder – Enhances the sauce’s savoriness.
- ½ tsp onion powder – Complements the spices perfectly.
- ¼ tsp cayenne pepper (optional) – For an extra kick.
- Salt and black pepper to taste.
Note: This recipe serves 6 people generously.
Variations to Try
If you’d like to tweak the recipe for any dietary needs or personal preferences, here are some great options:
- Dairy-Free: Swap heavy cream for coconut milk and use dairy-free cheese.
- Low-Carb: Replace the pasta with zucchini noodles or cauliflower rice.
- Vegetarian: Ditch the seafood and sausage, and load up on mushrooms, zucchini, broccoli, or tofu.
- Extra Flavor: Add sun-dried tomatoes and a splash of white wine to the sauce for richness.
Cooking Time
This dish comes together quickly and easily. Here’s the breakdown:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You’ll Need
Make your cooking effortless with these tools:
- Large Pot – For boiling the pasta.
- Large Skillet – Perfect for sautéing sausage, vegetables, and building the sauce.
- Whisk – Helps keep your sauce smooth and lump-free.
- Colander – For draining the pasta.
- Cutting Board and Knife – Essential for prepping veggies and sausage.
How to Make Pappadeaux Mardi Gras Pasta
This recipe is broken down into simple steps to ensure success. Follow along and enjoy the process!
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Step 2: Sauté the Sausage and Vegetables
Heat olive oil in a large skillet over medium heat. Add the andouille sausage slices and brown them for about 5-7 minutes, releasing smoky flavors. Remove the sausage and set it aside.
Using the same skillet, sauté the red and green bell peppers, red onion, and garlic until soft and aromatic, about 5 minutes. Toss in the cherry tomatoes and cook for another few minutes until they soften slightly.
Step 3: Cook the Seafood
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the crawfish tails and cook for an additional 2 minutes to heat through. Remove the seafood and vegetables from the skillet, setting them aside with the sausage.
Step 4: Make the Sauce
Melt butter in the same skillet over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Gradually pour in the chicken broth and heavy cream, whisking continuously to avoid lumps.
Once the sauce thickens (about 5 minutes), stir in Parmesan cheese until melted and smooth. Season with Cajun seasoning, garlic powder, onion powder, cayenne, salt, and pepper. Adjust the flavor to taste.
Step 5: Combine Everything
Add the cooked pasta to the sauce, tossing to coat each piece evenly. Mix in the reserved sausage, vegetables, shrimp, and crawfish. Stir gently until everything is well-combined and heated through.
Step 6: Serve and Garnish
Plate the pasta and garnish with fresh parsley and chopped green onions for a burst of freshness and color. Serve warm and enjoy every delicious bite!
Additional Tips for Making This Recipe Better
Over the years, I’ve learned a few tricks to make this dish even more amazing:
- Use freshly grated Parmesan. Pre-packaged options don’t melt as smoothly.
- Don’t overcook the seafood; it should be tender, not rubbery.
- Warm your pasta slightly before tossing it into the sauce for seamless mixing.
- For a spicier kick, sprinkle extra cayenne pepper or red pepper flakes.
How to Serve Pappadeaux Mardi Gras Pasta
This dish deserves to be the star of your table! Here’s how to serve it with flair:
- Family Style: Serve in a large bowl for everyone to dig in.
- Individual Plates: Make sure everyone gets a generous mix of sausage, shrimp, and crawfish.
- Pairings: Serve alongside crusty garlic bread or a fresh Caesar salad.
Nutritional Information
Here’s a quick breakdown of the nutrition information per serving:
- Calories: 760
- Protein: 40g
- Carbohydrates: 56g
- Fat: 42g
How to Store the Dish
Have leftovers? Lucky you! Here’s how to keep your Mardi Gras Pasta fresh and flavorful:
- Refrigerating: Store in an airtight container for up to 3 days.
- Freezing: Portion into freezer-safe bags or containers, and freeze for up to 2 months.
- Reheating: Warm gently on the stovetop with a splash of broth or cream to keep the sauce smooth.
Why You’ll Love This Recipe
Here’s why this dish is a standout:
- Quick and Easy: Perfect for weeknights or spontaneous gatherings.
- Customizable: Adjust spice and ingredients to cater to any cravings.
- Rich in Flavor: Combines creamy, spicy, and smoky all in one dish.
- Impressive Presentation: A great choice for impressing guests.
- Crowd-Pleaser: Both seafood lovers and pasta fans will adore it.
For more dinner inspiration, browse through these creative dinner recipes to liven up your meal plans!
FAQs
Can I Make This Recipe Spicy?
Yes! Adjust the Cajun seasoning and cayenne pepper to suit your preferred spice level.
Is Fresh Seafood Necessary?
Fresh is best, but high-quality frozen shrimp and crawfish work great too.
What Can I Use Instead of Andouille Sausage?
Smoked kielbasa or chorizo make excellent substitutes.
Can This Be Made Ahead of Time?
Absolutely! Prepare the components ahead and combine them just before serving.