Pappadeaux Mardi Gras Pasta Recipe
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!
Servings: 6
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.