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Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta
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Experience the vibrant flavors of New Orleans with this easy-to-make Pappadeaux Mardi Gras Pasta. This dish combines succulent shrimp, tender chicken, and flavorful sausage enveloped in a creamy Cajun sauce, making it an ideal choice for busy weeknights or festive gatherings. Ready in just 40 minutes, this pasta is not only delicious but also customizable to suit your taste. Whether you’re celebrating Mardi Gras or simply craving a hearty meal, this delightful recipe will transport you straight to the bayou with every bite!

Ingredients

Scale
  • 12 ounces linguine or fettuccine
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 pound chicken sausage, sliced into rounds
  • 1 tablespoon Cajun seasoning
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Season shrimp and chicken with half of the Cajun seasoning. In a skillet over medium-high heat, sear chicken until golden brown (about 4–5 minutes). Remove from skillet.
  3. Cook shrimp in the same skillet until they turn pink (about 2–3 minutes per side). Remove along with sausage after browning.
  4. Sauté bell peppers and onion in the skillet until softened (about 4–5 minutes).
  5. Melt butter in the skillet and whisk in flour to form a roux; cook for about 2 minutes. Gradually whisk in chicken broth and cream until smooth.
  6. Add cooked proteins and sautéed vegetables back into the sauce. Stir in cooked pasta and adjust consistency with reserved pasta water if needed.
  7. Garnish with chopped parsley before serving.

Nutrition

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