Pappadeaux Mardi Gras Pasta is a bold, Cajun-inspired dish that brings together smoky andouille sausage, tender shrimp, and a creamy tomato-Cajun sauce tossed with pasta. It’s hearty, vibrant, and layered with Southern flavor, making it perfect for festive dinners or indulgent weeknight meals. Each bite delivers spice, richness, and satisfying texture.
Why You’ll Love This Recipe
- Authentic Cajun Flavor – Andouille sausage and Cajun seasoning provide smoky heat and depth.
- Surf-and-Turf Combination – Shrimp and sausage create a balanced, protein-rich dish.
- Creamy Yet Bold Sauce – Heavy cream and tomatoes form a rich, slightly spicy base.
- One-Skillet Sauce Preparation – Streamlined cooking keeps cleanup simple.
- Restaurant-Style at Home – Delivers Louisiana-inspired flavor without complicated steps.
- Perfect for Entertaining – Impressive presentation with minimal effort.
Ingredients You’ll Need
For the Pasta Base
- 1 pound linguine or fettuccine – Long pasta holds creamy sauce beautifully.
- 2 tablespoons olive oil – Used for sautéing aromatics and sausage.
For the Protein & Vegetables
- 1 pound andouille sausage, sliced – Adds smoky, spicy depth.
- 1 pound shrimp, peeled and deveined – Provides tender, slightly sweet seafood contrast.
- 1 medium onion, diced – Adds savory sweetness.
- 1 red bell pepper, diced – Adds color and mild sweetness.
- 1 green bell pepper, diced – Adds subtle bitterness for balance.
- 3 cloves garlic, minced – Enhances aroma and flavor foundation.
For the Sauce
- 1 (14.5 oz) can diced tomatoes, undrained – Adds acidity and texture.
- 1 cup heavy cream – Creates creamy, velvety consistency.
- 1 teaspoon Cajun seasoning – Provides signature spice blend.
- Salt and black pepper to taste – Enhances overall flavor.
For Finishing
- ¼ cup fresh parsley, chopped – Adds freshness and brightness.
- ¼ cup grated Parmesan cheese – Adds savory richness and body.
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain and set aside.
Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, sautéing for about 5 minutes until softened.
Brown the Sausage
Stir in garlic and sliced andouille sausage. Cook for 3–4 minutes until sausage develops light browning.
Cook the Shrimp
Add shrimp to the skillet and cook for 3–4 minutes until pink and opaque. Avoid overcooking to maintain tenderness.
Build the Sauce
Pour in diced tomatoes and heavy cream. Stir to combine and season with Cajun seasoning, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
Combine Pasta and Sauce
Add drained pasta to the skillet and toss thoroughly to coat in the sauce. Cook for an additional 2–3 minutes to heat through.
Finish and Serve
Remove from heat and stir in parsley and Parmesan cheese. Serve immediately while hot and creamy.
Recipe Notes & Tips
- Do Not Overcook Shrimp – Remove from heat as soon as they turn pink.
- Salt Pasta Water Well – Enhances overall seasoning of the dish.
- Adjust Spice Level – Increase Cajun seasoning or add red pepper flakes for more heat.
- Reserve Pasta Water – Add a splash if sauce becomes too thick.
- Slice Sausage Evenly – Promotes even browning and texture.
- Use Fresh Parmesan – Freshly grated melts better and improves flavor.
Nutritional Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: Approximately 650 calories per serving
Perfect Pairings
- Garlic bread or crusty baguette
- Simple Caesar or arugula salad
- Roasted asparagus
- Sparkling water with lemon or iced tea
Ideal Occasions
- Mardi Gras celebrations
- Family dinners
- Dinner parties
- Weekend comfort meals
Storage & Serving Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat with a splash of cream or broth.
- Avoid freezing due to cream-based sauce separation.
- Garnish with fresh parsley before serving leftovers for renewed freshness.
Creative Variations to Try
- Chicken Swap – Substitute shrimp with sliced grilled chicken.
- Seafood Upgrade – Add scallops or crawfish tails.
- Lighter Version – Replace half the cream with half-and-half.
- Vegetable Boost – Add spinach or mushrooms for extra depth.
Troubleshooting Common Issues
- Sauce too thin – Simmer longer to reduce and thicken.
- Sauce too thick – Add reserved pasta water or broth.
- Overly salty – Use low-sodium sausage and adjust seasoning carefully.
- Shrimp rubbery – Reduce cooking time and avoid reheating too long.
Why This Recipe Works
This dish builds flavor through sequential layering. Browning sausage develops deep smoky notes via the Maillard reaction, while sautéed vegetables soften and release sweetness. Shrimp cook quickly, maintaining tenderness when timed properly. The cream and tomatoes create a balanced sauce that combines acidity and richness, while pasta starch helps bind everything together. Cajun seasoning adds complexity without overwhelming the palate. At approximately 650 calories per serving, it’s a hearty, indulgent main course packed with protein and bold Southern flavor.
Final Thoughts
Pappadeaux Mardi Gras Pasta brings festive Cajun flair to your table with minimal complexity. It’s rich, comforting, and vibrant—perfect for celebrations or when you crave bold, satisfying flavors. While indulgent, it can easily be lightened with reduced cream or additional vegetables, making it adaptable without sacrificing its signature Mardi Gras personality.
