Print

Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pappadeaux Mardi Gras Pasta is a festive dish that captures the vibrant essence of New Orleans cuisine. This creamy, flavorful pasta combines succulent shrimp, juicy chicken, and zesty andouille sausage, all enveloped in a rich Cajun cream sauce. Perfect for gatherings or a cozy family dinner, this recipe is quick to prepare and sure to impress with its bold flavors and colorful presentation. Garnished with fresh parsley and green onions, this dish not only satisfies cravings but also brings warmth and joy to any table setting.

Ingredients

Scale
  • 12 ounces linguine or fettuccine
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound boneless chicken breast, cut into pieces
  • 1/2 pound andouille sausage, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • Cajun seasoning to taste

Instructions

  1. 1. Boil the pasta in salted water according to package instructions until al dente. Reserve half a cup of pasta water before draining.
  2. 2. Toss shrimp and chicken with Cajun seasoning. In a skillet over medium-high heat with olive oil, cook chicken until browned; set aside. Cook shrimp until pink; set aside.
  3. 3. Sauté sliced sausage in the same skillet until browned. Remove and sauté bell peppers and onion until softened; add garlic.
  4. 4. Create the sauce by melting butter in the skillet; whisk in flour, then gradually add chicken broth and cream until smooth.
  5. 5. Stir in Parmesan cheese and seasonings; return proteins and vegetables to the skillet. Combine everything with cooked pasta, adding reserved water as needed for consistency.

Nutrition

Find it online: https://dishesbyleila.com/pappadeaux-mardi-gras-pasta/