Description
Get ready to experience the vibrant flavors of New Orleans in every bite of Pappadeaux Mardi Gras Pasta! This creamy, spice-infused dish is a delightful celebration of Cajun cuisine, transporting your taste buds straight to the heart of Mardi Gras festivities.
Ingredients
- 12 ounces linguine or fettuccine
- 1 tablespoon salt (for boiling water)
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced into rounds
- 1 tablespoon Cajun seasoning, divided
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil (for sautéing)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Chopped fresh parsley (for garnish)
- Grated Parmesan cheese (for garnish)
- Sliced green onions (for garnish)
Instructions
1. Begin by bringing a large pot of salted water to a boil. Cook the linguine or fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp, chicken, and andouille sausage with half of the Cajun seasoning. Sauté the chicken until cooked through, about 5-6 minutes. Add the sausage and shrimp, and continue cooking until the shrimp turns pink. Remove the proteins from the skillet and set them aside.
3. In the same skillet, add the onion, red and green bell peppers, and garlic. Cook the vegetables until they are tender, about 4-5 minutes.
4. Melt the butter in the skillet. Whisk in the flour and cook for 1-2 minutes. Gradually add the heavy cream and chicken broth, stirring constantly until the sauce thickens.
5. Stir in the Parmesan cheese, the remaining Cajun seasoning, smoked paprika, and cayenne pepper (if using).
6. Return the cooked proteins to the skillet. Add the cooked pasta and toss everything together to ensure the sauce evenly coats the pasta and proteins.
7. Serve warm, garnished with chopped parsley, extra Parmesan cheese, and sliced green onions as desired. Enjoy!
Notes
Optional garnishes elevate presentation and add a fresh touch. Consider serving alongside classic Cajun and Creole side dishes such as creamy grits, buttery cornbread, or a refreshing Cajun-style coleslaw.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 600
- Calories: 5
- Sugar: 800
- Sodium: 30
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 0
- Trans Fat: 70
- Carbohydrates: 3
- Fiber: 25
- Protein: undefined
- Cholesterol: 60