Name: Pappadeaux Mardi Gras Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 8 oz penne pasta; 1 boneless skinless chicken breast, sliced; 6 large shrimp, peeled and deveined; 4 oz andouille sausage, sliced; 1 cup bell peppers, julienned (mix of red, yellow, green); ½ cup red onion, sliced; 2 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; 2 tablespoon Cajun seasoning; 2 tablespoon olive oil; Salt and pepper to taste; 2 tablespoon chopped parsley (for garnish)

Let's Talk About Mardi Gras Pasta (and Why My Cousin is Still Mad at Me For It)

Okay, let me paint you a picture: it's a steamy Saturday in Louisiana, and I'm standing over a bubbling pot, debating if adding more cream will actually make this Pappadeaux Mardi Gras Pasta better or just land me in a food coma. I first made this recipe after a wild dinner with my cousin Chad, who claims he can out-cook me (he cannot, but don't tell him I admitted he once nailed jambalaya). Fast forward, I tried to recreate the iconic pasta from Pappadeaux for a little Mardi Gras shindig, and—let's just say my kitchen looked like a food parade passed through, beads and all. Oh, and if you ever find garlic powder in your measuring cup drawer, you're not alone, my friend.

Why Do I Keep Making This?

I make this when someone says "What's for dinner?" and I want to sound impressive (but I secretly don’t want to spend all day cooking). My family goes bananas for this because it’s creamy, spicy, full of Cajun flavor, and there’s sausage AND shrimp. I mean, how could you not love that? I always say, when Mardi Gras rolls around, this pasta is basically my cheat code for a dinner party. Though, confidentially, the first time I tried to make a roux for this, it came out more like greasy Play-Doh. Practice makes (almost) perfect.

What's in My Pappadeaux Mardi Gras Pasta (with a Few Cheeky Swaps)

1 pound penne pasta (I’ve used bowtie in a pinch—no one complained!)
2 tablespoons olive oil (or honestly, vegetable oil works just fine too)
½ pound andouille sausage, sliced (smoked sausage, chorizo, heck, even kielbasa once—do you!)
½ pound peeled, deveined shrimp (frozen is totally okay if you’re not near the coast; don’t stress)
½ green bell pepper, chopped (my grandmother swore by red, but sometimes a wilting pepper in the crisper will do)
½ cup onion, diced (white or yellow; I sometimes skip measuring and use “about half a fist worth”)
2 cloves garlic, minced (or a big spoonful from a jar—I won’t tell if you don’t)
1 cup heavy cream (never tried it with half-and-half, but might as well if that’s all ya got)
½ cup chicken broth (vegetable broth or even water can stand in, in a pinch)
1 teaspoon Cajun seasoning (I like Tony Chachere’s, but if you have another favorite, run with it)
½ teaspoon paprika (if you like smoke, find smoked paprika for this)
¼ teaspoon cayenne (optional, but c’mon—you like spice, right?)
Salt and black pepper to taste
½ cup grated Parmesan (I sometimes forget this, but it really does give a nice finish)
2 green onions, chopped (okay to skip if you don’t have them—it’s not the end of the world)

How I Throw This Together (Don’t Panic If It Gets Messy)

Boil water for your pasta, toss in a good handful of salt (think tiny ocean vibe), and cook according to the package instructions. Sometimes I forget to stir. You probably won’t.
Meanwhile: get a big deep skillet or Dutch oven going over medium-high. Splash in that oil, then toss in the sausage. Brown it up, stirring now and then, 'til it’s got some lovely crispy bits & some sticky stuff on the pan. That sticky stuff is gold, by the way. Don’t scrape it away.
Lower heat a smidge, add bell pepper and onion. Cook about 2-3 minutes. They’ll get glossy. Stir a few times. Stick your nose over the pan—smells good, right?
Add your garlic (careful, it burns fast)—just a quick stir, a minute tops.
This is where I dump in the shrimp. They cook fast, like, practically before you realize it, so keep an eye out. If they curl up and turn pink, you’re golden. (If they start to disappear, you’ve gone past dinner and into snack territory).
Pour in the cream and chicken broth, give it a good stir, and then sprinkle in the Cajun seasoning, paprika, and cayenne. Here’s where I usually sneak a taste. If you need more spice, go wild. Let it simmer about 3-4 minutes till it thickens just a hair.
If your pasta’s ready, drain it and toss it right in the sauce. If not, take a breath. Maybe dance a little.
Add parmesan and toss everything until the cheese is melty and the sauce clings to the pasta. It might look a little thick, but the pasta will soak it up. Don’t panic. Actually, if it gets too thick, splash in a little pasta water. Magic fix!
Spoon into bowls, scatter over green onions, and serve. Or eat straight from the pot. Who am I to judge?

Little Notes From My Chaotic Kitchen

The andouille sausage makes a big difference. I once used leftover hot dogs; it was... not great.
If you use gluten-free pasta, it can get gummier, so cook it just a smidge less than usual.
On second thought, measure the cayenne if you’re sharing with kids. I once didn’t, and got the “Dragon Mouth” award.

What I've Tried Changing (Spoilers: Not Everything Works)

I swapped shrimp for chicken once because the freezer was bare. It’s pretty great!
I got fancy with smoked gouda instead of parmesan and—actually, it got a little too rich, even for me.
Skipped the sausage one time to go pescatarian. I missed it.

Equipment—But Honestly, You Only Really Need a Pot and a Pan

Big pot for pasta. But if you only have a smaller one, do it in two batches (or just be careful—it’ll work!)
Deep skillet, Dutch oven, or honestly, one of those big soup pots you use once a year is fine
Sharp-ish knife and a stirring spoon

What About Leftovers?

Technically, you can keep this in an airtight container in the fridge for up to 2 days. I think it tastes even better the next day, but honestly, in my house it never lasts more than a day! You can reheat in the microwave—add a splash of water if it’s looking dry—or do it old-school on the stove.

I Like It With...

Some people serve with hunks of crusty French bread. My uncle insists it HAS to be garlic bread (he’s not totally wrong). A simple green salad on the side makes you feel like you’re being healthy. Occasionally I just heap it in a bowl and call that dinner—no sides or apologies. Oh, and maybe a cold Abita beer if you find it.

Lessons Learned (Or: How I Messed Up So You Don’t Have To)

I once rushed the sauce and dumped the cheese in before it simmered—turned into a clumpy mess. Don’t be me, simmer first, cheese second.
Crowding the pan with shrimp makes them steam instead of sear. Give them space.
Using pre-shredded cheese saves a minute, but doesn’t melt as smooth. Still, sometimes speed wins.

Okay, Real Questions I’ve Gotten

Can I make this less spicy?: Sure! Just skip the cayenne and use less Cajun seasoning. Or, use a mild sausage. And hey, add a dollop of sour cream at the end if you want it creamy, but gentle.
What if I only have frozen shrimp?: Go for it. Thaw them first (I usually run them under cold tap water, which is not chef-approved but works when you’re in a rush).
Is there a meatless version?: Probably! Try mushrooms and smoked paprika for depth. But if you’re looking for the Pappadeaux vibe, the sausage and shrimp are kinda key.
Any sauce shortcuts?: Honestly, I tried jarred Alfredo once—didn’t love it, but in a time crunch it worked. If you’re curious about sauces in general, Serious Eats has a great piece on building sauces from scratch.
Best way to reheat?: Microwave if you must, but gentle stovetop reheating with a little extra cream (or even milk in a pinch) works best for me. Stir often!

Wait, Did I Mention...

Oh, before I forget, if you’re into Cajun food rabbit holes, check out Cajun Cooking Recipes for some wild ideas. Not all of them are winners, but man, some make you want to dance in the kitchen.

That’s the scoop! Next time you want something that brings a little Mardi Gras spirit—and maybe slightly singed taste buds—give this Pappadeaux Mardi Gras Pasta a try. If your kitchen isn’t at least a little messy by the end, you’re probably doing it too carefully. Laissez les bon temps rouler, y’all!

Pappadeaux Mardi Gras Pasta