Description
Indulge in the flavorful Pappadeaux Mardi Gras Pasta recipe for a taste of New Orleans at home. Discover the perfect blend of spices and seafood in this delicious dish. Try it today!
Ingredients
Scale
- 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, for extra heat)
- Chopped fresh parsley
- Grated Parmesan cheese
- Sliced green onions
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Step 2: Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside. Toss with a drizzle of olive oil to prevent sticking.
- Step 3: In a bowl, toss the shrimp and chicken pieces with 1/2 tablespoon of Cajun seasoning.
- Step 4: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken pieces for 4–5 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside.
- Step 5: In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Step 6: Add the sliced andouille sausage to the skillet and cook for 2–3 minutes until browned. Remove and set aside with the other proteins.
- Step 7: Add the remaining tablespoon of olive oil to the skillet, then add the bell peppers and onion. Sauté for 4–5 minutes until softened.
- Step 8: Stir in the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.
- Step 9: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, whisking constantly, until the roux is golden and smooth.
- Step 10: Gradually pour in the chicken broth, whisking to combine. Then, slowly add the heavy cream, continuing to whisk until the sauce is smooth.
- Step 11: Stir in the Parmesan cheese, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
- Step 12: Return the cooked chicken, shrimp, sausage, and sautéed vegetables to the skillet with the sauce. Toss to coat everything evenly.
- Step 13: Add the cooked pasta to the skillet and toss again, ensuring the sauce coats the pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Step 14: Transfer the pasta to serving bowls or a large platter.
- Step 15: Garnish with chopped parsley, grated Parmesan, and sliced green onions for a vibrant finish.
- Step 16: Serve immediately and enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg