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Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta: Creamy Cajun Comfort at Home

Experience Pappadeaux Mardi Gras Pasta, a creamy Cajun dish that brings the flavors of New Orleans to your kitchen in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Penne Pasta Alternative pasta can be fusilli or rigatoni.
For the Protein
  • 1 pound Boneless Skinless Chicken Breast Substitute with turkey if desired.
  • 1 pound Shrimp Scallops can be used for variety.
  • 8 ounces Andouille Sausage Chorizo or kielbasa are good substitutes.
For the Vegetables
  • 1 cup Bell Peppers Mix different colors for vibrancy.
  • 1 medium Red Onion Yellow onion is a good substitute.
  • 3 cloves Garlic (minced) Use 1/8 tsp garlic powder per clove as a substitute.
For the Sauce
  • 1 cup Heavy Cream Half-and-half or non-dairy alternative can be used.
  • 1 cup Parmesan Cheese Substitutions can be Pecorino Romano or nutritional yeast.
  • 2 tablespoons Cajun Seasoning Adjust to taste based on spice preference.
  • 2 tablespoons Olive Oil Butter or neutral oil can also be used.
For the Finishing Touch
  • to taste Salt and Pepper Adjust according to preference.
  • 1 tablespoon Chopped Parsley Chives are a great alternative.

Equipment

  • large pot
  • skillet
  • colander

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook for 10 to 12 minutes or until al dente. Drain and set aside.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning and sauté for 4 to 5 minutes until golden brown and cooked through. Remove from skillet.
  3. In the same skillet, add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove and keep warm with chicken.
  4. Add another drizzle of olive oil if needed, then sauté the andouille sausage for 2 minutes. Add bell peppers, red onion, and minced garlic, sauté for 4 more minutes.
  5. Pour in the heavy cream and simmer for 2 to 3 minutes until slightly thickened. Mix in the Parmesan cheese until melted. Season with salt and pepper.
  6. Combine the cooked chicken, shrimp, and drained penne pasta in the skillet. Toss until well coated and heated through, about 1 to 2 minutes.
  7. Remove from heat and sprinkle with chopped parsley. Serve warm, either plated individually or family-style.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

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