Why You’ll Love This Recipe

I like this recipe because it’s a true celebration on a plate—bold Cajun flavors, smoky sausage, tender shrimp, and creamy sauce all mingling together with pasta. It’s one of those dishes that tastes like I’ve been cooking for hours, yet it comes together quickly and satisfies everyone at the table. I also enjoy how versatile it is: I can make it as spicy or mild as I want, and it’s perfect for both weeknight dinners and special gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the pasta:
12 ounces linguine or fettuccine
1 tablespoon salt (for boiling water)

For the proteins:
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

For the vegetables:
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)

For the cream sauce:
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, for extra heat)

Optional garnishes:
Chopped fresh parsley
Grated Parmesan cheese
Sliced green onions

Directions

1. I bring a large pot of salted water to a boil, add the pasta, and cook it according to the package directions until al dente. I reserve 1/2 cup of pasta water, then drain and toss the pasta with a drizzle of olive oil to keep it from sticking.

2. In a bowl, I toss the shrimp and chicken pieces with half of the Cajun seasoning. In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil and sear the chicken pieces for 4–5 minutes until golden brown and cooked through, then remove them. I cook the shrimp for 2–3 minutes per side until pink and opaque, then remove them too. I add the sausage to the skillet and cook for another 2–3 minutes until browned.

3. I add the remaining tablespoon of olive oil, then toss in the bell peppers and onion. I sauté for 4–5 minutes until softened, then stir in the garlic and cook for about 1 minute until fragrant. I remove the vegetables and set them aside.

4. In the same skillet, I melt the butter over medium heat, whisk in the flour, and cook for 1–2 minutes to make a roux. I gradually whisk in the chicken broth, then slowly pour in the heavy cream until smooth. I stir in Parmesan cheese, Cajun seasoning, smoked paprika, and cayenne pepper, letting the sauce simmer for a few minutes until thickened.

5. I return the cooked chicken, shrimp, sausage, and vegetables to the skillet, tossing them in the sauce. I add the pasta and toss again until everything is evenly coated, loosening the sauce with a bit of pasta water if needed.

6. I transfer the pasta to serving bowls, garnish with parsley, extra Parmesan, and green onions, and serve it right away while it’s hot and creamy.

Servings and Timing

This recipe makes 4 servings.

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• When I want to lighten it up, I sometimes use half-and-half instead of heavy cream or substitute coconut milk for a dairy-free version.

• For an extra Cajun kick, I like to add a teaspoon of hot sauce or more cayenne.

• To make it vegetarian, I skip the proteins and use roasted mushrooms and zucchini instead.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. It can also be microwaved in short bursts, stirring occasionally. I don’t recommend freezing this one, as the creamy sauce can separate after thawing.

FAQs

What kind of pasta works best for this dish?

I prefer linguine or fettuccine because they hold onto the creamy sauce well, but penne or rigatoni also work great if I want shorter noodles.

Can I make this less spicy?

Yes, I just reduce the Cajun seasoning and skip the cayenne pepper. The sauce still tastes delicious and flavorful without the heat.

How can I make this dish even creamier?

I add an extra ¼ cup of heavy cream or an additional tablespoon of butter at the end. It makes the sauce extra rich and velvety.

What if I don’t have andouille sausage?

I use any smoky sausage I have on hand—smoked kielbasa or even chicken sausage. It still gives that great flavor contrast.

Can I use pre-cooked shrimp?

Yes, but I add them at the very end to warm through for just a minute or two to avoid overcooking.

What side dishes go well with Mardi Gras Pasta?

I love serving it with garlic bread, a crisp green salad, or sautéed green beans for balance.

Can I make this ahead of time?

Yes, I prepare all the proteins and vegetables in advance and make the sauce fresh before serving. The pasta reheats well if I add a splash of liquid to loosen the sauce.

Is there a gluten-free option?

Absolutely—I use gluten-free pasta and substitute cornstarch (1 tablespoon) for the flour when making the sauce.

Can I add more vegetables?

Definitely! I often toss in spinach, mushrooms, or even cherry tomatoes for extra color and nutrition.

How do I keep the sauce from getting too thick?

If it thickens too much, I simply add a bit of reserved pasta water, milk, or broth while reheating. The sauce will smooth out perfectly.

Conclusion

This Pappadeaux Mardi Gras Pasta brings the bold, creamy, and spicy flavors of Cajun cooking right to my table. I love how it combines shrimp, chicken, and sausage with a rich sauce that clings to every bite of pasta. It’s hearty, flavorful, and feels like a celebration every time I make it—a true comfort dish that always impresses family and friends.