Pappadeaux’s Mardi Gras Pasta has a rich, indulgent flavor that’s completely unforgettable, and I’ve cracked the code on it!
This recipe brings together everything I enjoy about Cajun cuisine: bold spices, hearty ingredients, and a creamy, satisfying sauce.
Start by using shrimp and andouille sausage, which give the dish its undeniably great flavor.
Cooking the shrimp separately and adding them at the end keeps them juicy and tender, so don’t skip that step.
The sauce is the real hero here, with its blend of heavy cream, Parmesan, and Cajun spices that coat the pasta so well.
This recipe always reminds me of the lively flavors (and events) of Mardi Gras!
How to Make Pappadeaux Mardi Gras Pasta
Ingredients
- 1 lb. Shrimp (peeled and deveined)
- 2 Chicken Breasts (diced)
- 2 tsp Creole Seasoning
- 2 tbsp Olive Oil
- 1 lb. Andouille Sausage (sliced)
- 1 cup Bell Peppers (sliced)
- 1 cup Onion (sliced)
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 box Fettuccine Pasta
- 1 cup Parmesan Cheese (grated)
- Salt and Pepper to taste
Step-by-Step Instructions
Step 1:
Season shrimp and chicken with Creole seasoning.
In a large skillet, heat olive oil over medium heat.
Add shrimp and chicken, cooking until both are thoroughly cooked.
Remove them from the skillet, and set aside.
Step 2:
In the same skillet, add sliced andouille sausage.
Cook for about 5 minutes until browned.
Transfer the sausage to the plate with the shrimp and chicken.
Step 3:
Add bell peppers, onion, and garlic to the skillet.
Sauté the vegetables until softened, around 5 minutes.
Return everything—the shrimp, chicken, and sausage—to the skillet.
Mix well.
Step 4:
Pour in the heavy cream and chicken broth.
Stir to combine.
Reduce the heat, letting it simmer until the sauce thickens slightly.
Step 5:
Cook fettuccine according to package instructions.
Drain the pasta and add it to the skillet.
Toss to coat the pasta well with the sauce.
Sprinkle Parmesan on top before serving.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
For the best results, use fresh shrimp and seasonal vegetables.
It makes a noticeable difference in flavor and texture.
Adjust the Spice
Adjust the amount of Creole seasoning according to your taste preferences.
If you like it more spicy, add a dash of hot sauce too!
Cooking the Pasta
Undercook the pasta slightly before adding it to the sauce.
This will help it absorb flavors as it finishes cooking in the sauce.
Sauce Consistency
If the sauce thickens too much, add a splash of chicken broth or cream.
This will easily bring it back to the desired consistency.
Save Some Pasta Water
Reserve some pasta water before draining. It’s perfect for loosening the sauce if needed.
What to Serve with Pappadeaux Mardi Gras Pasta
Garlic Bread
You can’t go wrong with a warm and crispy slice of garlic bread next to your pasta dish.
Brush slices of baguette with garlic-infused butter and bake until golden brown.
It’s a simple pairing that lets the creamy sauce and savory sausages of the pasta shine!
Caesar Salad
Freshness is key when you’ve got a rich pasta sauce.
A crisp Caesar salad with romaine lettuce, Parmesan cheese, and croutons adds a refreshing contrast.
The creamy dressing pairs wonderfully with the zesty flavors of the pasta.
Collard Greens
This is not your typical Mardi Gras pairing, but give collard greens a try.
Slow-cooked with smoked meats and spices, these greens offer a hearty and earthy side.
They bring in a touch of Southern flair to the table.
Grilled Pineapple
For a surprising twist, grill up some pineapple rings for a sweet and tangy side.
The caramelized sweetness complements the rich, savory essence of your Mardi Gras pasta.
It’s an unusual, yet delicious choice that adds a burst of color to your meal.
Caprese Skewers
Add a touch of freshness with caprese skewers made of cherry tomatoes, mozzarella, and basil.
Drizzle with balsamic glaze for an extra burst of flavor.
These skewers are easy to make, vibrant, and add a light aspect to your pasta night.
Variations and Substitutions
Pasta Options
You can switch up the pasta and try using fettuccine or penne instead of linguine.
Both work great and keep the dish interesting!
Changing the pasta can give a different texture and feel, which keeps things fresh in the kitchen.
Spice it Up
If you like your dishes with a kick, consider adding a pinch of cayenne pepper.
A dash of extra Cajun seasoning does wonders for heat lovers.
Don’t be shy to experiment with levels of spice that suit your taste!
Meat Choices
You can mix it up with different types of sausage if you feel adventurous.
Consider using smoked sausage or another spicy variety.
Each brings its own unique flavor to the recipe that can make your dish stand out.
Additional Ingredients
Throw in some shrimp or chicken to add some extra protein.
For a veggie twist, consider adding bell peppers or mushrooms.
Experiment with the variety of flavors to find new favorites!
How to Store Leftover Mardi Gras Pasta
Cooling Down
Let the Mardi Gras Pasta cool to room temperature before storing.
This prevents condensation, which keeps your pasta fresher for longer.
Once cooled, you’re ready to package it up.
Packaging
Transfer your pasta into an airtight container to protect it from moisture.
If you’re planning to finish it within a few days, refrigeration is perfect.
Otherwise, freezing is an excellent option for extended shelf life.
Storage
In the refrigerator, your Mardi Gras Pasta will stay fresh for up to three days.
For longer-term storage, freeze the pasta for up to two months.
When ready to eat, safely thaw overnight in the refrigerator for the best texture.
Common Mistakes to Avoid
Overcooking the Pasta
You don’t want mushy pasta, so make sure to cook it al dente.
Just follow the package instructions for the pasta and test a piece for the perfect texture.
A little bite to the pasta makes all the difference!
Undercooking the Sausage
Ensure your andouille sausage is cooked thoroughly before combining it with other ingredients.
Cook it in a skillet for about 5-7 minutes until tender and browned.
This adds rich, smoky flavors to the dish, so don’t rush this part!
Using Too Much Cream
Too much cream can overwhelm the flavors, turning it into a soupy mess.
Stick to a cup of heavy cream to create a balanced sauce.
This results in a creamy dish that’s just the right consistency.

Pappadeaux Mardi Gras Pasta Recipe
Ingredients
- 1 lb. Shrimp peeled and deveined
- 2 Chicken Breasts diced
- 2 tsp Creole Seasoning
- 2 tbsp Olive Oil
- 1 lb. Andouille Sausage sliced
- 1 cup Bell Peppers sliced
- 1 cup Onion sliced
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 box Fettuccine Pasta
- 1 cup Parmesan Cheese grated
- Salt and Pepper to taste
Instructions
- Season shrimp and chicken with Creole seasoning.
- In a large skillet, heat olive oil over medium heat.
- Add shrimp and chicken, cooking until both are thoroughly cooked.
- Remove them from the skillet, and set aside.
- In the same skillet, add sliced andouille sausage.
- Cook for about 5 minutes until browned.
- Transfer the sausage to the plate with the shrimp and chicken.
- Add bell peppers, onion, and garlic to the skillet.
- Sauté the vegetables until softened, around 5 minutes.
- Return everything—the shrimp, chicken, and sausage—to the skillet.
- Mix well.
- Pour in the heavy cream and chicken broth.
- Stir to combine.
- Reduce the heat, letting it simmer until the sauce thickens slightly.
- Cook fettuccine according to package instructions.
- Drain the pasta and add it to the skillet.
- Toss to coat the pasta well with the sauce.
- Sprinkle Parmesan on top before serving.