Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers — I remember the first time I made a Pappadeaux-inspired pasta at home: my kitchen smelled like a Louisiana kitchen at sunset, and my family hovered at the stove like it was a holiday. “Is that the one from the restaurant?” you asked, leaning over the pot. That’s the compliment every home cook wants. This recipe celebrates shrimp, tender chicken, and a creamy Cajun sauce that feels indulgent but is surprisingly doable any night of the year. It’s soulful, seasonal-feeling (perfect for cool evenings or Mardi Gras gatherings), and built around simple ingredients you likely already keep on hand.
Why You’ll Love This Recipe
- Quick and easy to prepare — mostly stove-top steps and one pan for the sauce
- Made with simple, accessible ingredients — pantry staples and fresh proteins
- Perfect for Mardi Gras parties, cozy weeknights, or when you want something festive
- Comforting, creamy, and impressive enough for guests without being fussy
What makes this version unique is the Pappadeaux-style approach: bright bell peppers and red onion for color and crunch, a rich cream-and-Parmesan sauce for silky texture, and a balanced Cajun seasoning that sings without overpowering the shrimp and chicken. Emotionally, this dish is about bringing people together — it’s the kind of meal that sparks memories, encourages second helpings, and gives you confidence to make bold, comforting flavors at home.
Ingredients Needed
For the pasta and sauce base
- 12 ounces penne pasta (swap for fusilli or rigatoni if you prefer) — cooked al dente
- 1 cup heavy cream (for richness; half-and-half works in a pinch)
- 1 cup grated Parmesan cheese (or Pecorino Romano; nutritional yeast for dairy-free)
For the proteins
- 1 pound boneless, skinless chicken breast — cut into bite-size pieces (can use turkey breast or omit for a seafood-only version)
- 1 pound shrimp, peeled and deveined (fresh is lovely; thawed frozen works well)
- 8 ounces smoked chicken sausage (Andouille-style chicken sausage or turkey-andouille as a non-pork substitute) — sliced into rounds
For the vegetables & aromatics
- 1 cup bell peppers, diced (use mixed colors for Mardi Gras flair)
- 1 small red onion, thinly sliced (yellow onion is fine too)
- 3 cloves garlic, minced (use 3/4–1 teaspoon garlic powder if you’re in a pinch)
Seasoning & finishing
- 2 tablespoons Cajun seasoning (adjust to taste — milder if you prefer a gentle heat)
- 2 tablespoons olive oil (for sautéing the proteins and veggies)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish (or green onions)
Notes and clarifications
- Shrimp: Medium to large shrimp (16–20 count) makes for a satisfying bite. If frozen, thaw fully and pat dry.
- Sausage: Choose a smoked chicken or turkey sausage labeled “Andouille-style” or “smoked cajun” to keep true-to-flavor without pork.
- Cheese: Grate your own Parmesan if possible — pre-grated can be treated with anti-caking agents that affect melting.
- Spice level: If you’re sensitive to heat, use 1 tablespoon Cajun seasoning and add more after tasting.
Ingredients & Equipment Notes
Useful tools
- Large pot for boiling pasta — a wide pot helps cook pasta evenly.
- Large heavy skillet (12-inch nonstick or stainless steel) — gives enough room to sear chicken, shrimp, and sausage without overcrowding.
- Tongs and slotted spoon — for moving and draining proteins.
- Measuring cups and spoons, sharp knife, cutting board.
- Cheese grater for fresh Parmesan (recommended).
How they help
- A roomy skillet prevents steaming proteins and encourages caramelization, which builds flavor.
- A heavy-bottomed pan gives more even heat distribution so your sauce won’t scorch.
- Tongs let you toss pasta into the sauce easily for an even coating.
Instructions – How to Make “Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers”
- Prep everything first (mise en place).
- Dice the bell peppers, thinly slice the red onion, mince the garlic, and chop parsley. Slice the smoked chicken sausage and cut chicken into bite-sized pieces. Pat the shrimp dry with paper towels. Measuring and prepping ahead keeps the cooking flow smooth and prevents overcooking proteins.
- Cook the pasta al dente.
- Bring a large pot of salted water to a rolling boil. Add 12 ounces penne and cook according to package directions until just al dente — usually 9–11 minutes. Reserve 1 cup of the pasta cooking water before draining. Why this matters: reserved starchy water helps loosen and marry the sauce to the pasta later.
- Season the proteins.
- In a bowl, toss the chicken pieces and shrimp with 1 tablespoon of Cajun seasoning, a pinch of salt, and black pepper. Light seasoning at this stage builds layers of flavor as each protein sears.
- Sear the chicken and sausage.
- Heat 1 tablespoon olive oil in your large skillet over medium-high heat. Add the chicken pieces in a single layer without crowding; cook 3–4 minutes per side until golden and just cooked through. Remove the chicken to a plate and tent with foil to rest. Add the sliced smoked chicken sausage to the same pan and sauté 2–3 minutes until edges caramelize slightly; remove and set aside. Why this matters: browning adds savory depth — the fond (browned bits) on the pan will become flavor base for the sauce.
- Cook the shrimp.
- Add another 1/2 tablespoon of oil to the pan if needed. Add shrimp in a single layer and cook 1–2 minutes per side until they curl and turn pink with opaque centers. Shrimp cook fast; overcooking makes them rubbery. Remove and set aside with the chicken and sausage.
- Sauté the veggies and aromatics.
- Lower the heat to medium. Add the remaining olive oil and toss in the diced bell peppers and sliced red onion. Sauté 4–5 minutes until softened and edges begin to brown. Add the minced garlic and the remaining tablespoon of Cajun seasoning; cook 30–45 seconds until fragrant. Visual cue: the onions should be translucent and the peppers slightly softened but still vibrant.
- Build the creamy sauce.
- Pour in 1 cup heavy cream and scrape the bottom of the pan to deglaze and incorporate any browned bits. Bring the cream to a gentle simmer (do not boil aggressively). Stir in 1 cup grated Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time to reach a silky consistency. Why this matters: simmering briefly blends flavors and allows the sauce to thicken naturally without curdling.
- Combine proteins and pasta with the sauce.
- Return the cooked chicken, sausage, and shrimp to the skillet. Add the drained penne pasta and toss gently to coat everything in the sauce. Cook 1–2 minutes to marry flavors and warm the proteins through. Taste and adjust seasoning with salt, pepper, and more Cajun seasoning if desired. Helpful tip: finish with a splash of pasta water for the perfect glossy sheen.
- Finish and garnish.
- Remove from heat and stir in 2 tablespoons chopped parsley for freshness. Let the dish rest for a minute; this helps the sauce cling to the pasta rather than run off. Transfer to a warm serving dish and sprinkle additional Parmesan and parsley as desired.
- Serve immediately and enjoy.
- This dish sings hot from the pan with a side of crusty bread for mopping or a light green salad to balance the richness.
Serving Suggestions & Storage Tips
Serving ideas
- Serve the pasta in wide shallow bowls to show off the colorful peppers and shrimp.
- Garnish with an extra sprinkle of Parmesan and a few parsley sprigs for contrast.
- Offer lemon wedges on the side for a bright squeeze of acidity that cuts through the cream.
Presentation tips
- For a festive Mardi Gras feel, use green, purple, and gold napkins or a colorful platter. Arrange shrimp on top for visual appeal.
- A drizzle of good olive oil or a light dusting of smoked paprika across the top makes it pop.
Pairings and accompaniments
- Crisp green salad with a lemon vinaigrette balances richness.
- Garlic bread or a warm baguette is perfect for soaking up sauce.
- For non-alcoholic pairings, iced tea with lemon, sparkling water with lime, or a citrusy ginger beer complements the spices well.
Creative serving variations
- Make it seafood-forward: double the shrimp and omit chicken.
- Make it vegetarian: omit the proteins, add sautéed mushrooms and roasted cauliflower, and swap Parmesan with a dairy-free alternative.
- Turn it into a one-pan bake: transfer the combined pasta and sauce to a baking dish, top with extra cheese, and broil briefly for a golden crust (watch carefully).
Storage and reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The pasta will soak up sauce over time; add a splash of cream or reserved pasta water when reheating to loosen it.
- Freezing: Cream-based pasta doesn’t freeze as well; if you must freeze, store proteins separately and reheat sauce gently. For best texture, freeze cooked chicken and sausage (not shrimp), and make a fresh sauce when ready.
- Reheating: Reheat gently on the stovetop over low heat, adding 1–3 tablespoons of cream or milk and stirring frequently. Microwave in 30-second bursts, stirring between cycles, and add a splash of liquid to avoid drying.
Helpful Notes & Variations
Ingredient swaps and substitutions
- Pasta: Penne, fusilli, or rigatoni all hold sauce well. Whole-wheat pasta adds fiber and nuttier flavor.
- Sausage: Use smoked chicken sausage or turkey-based andouille-style sausage to avoid pork. Vegetarian sausages or smoked tempeh can work too.
- Dairy alternatives: Use canned coconut cream for a dairy-free version and nutritional yeast instead of Parmesan — the flavor will be different but still rich.
- Protein-free: Omit chicken and sausage, double the shrimp, or add roasted chickpeas for texture and protein.
Dietary adaptations
- Gluten-free: Use a gluten-free penne and ensure sausage and Cajun seasoning are gluten-free.
- Dairy-free: Replace heavy cream with full-fat coconut milk or an unsweetened oat-cream and use a dairy-free Parmesan substitute or nutritional yeast. Taste and adjust seasonings as coconut can change the flavor profile.
- Lower-fat: Use half-and-half instead of heavy cream and reduce cheese to 3/4 cup; the sauce will be lighter but still satisfying.
Flavor enhancements or add-ins
- Fresh lemon zest at the end brightens the whole dish.
- A spoonful of tomato paste added to the cream adds umami and a subtle crimson hue.
- Add a splash of Worcestershire sauce (check for anchovy content if relevant) or a pinch of smoked paprika for extra depth.
Common mistakes to avoid
- Overcooking shrimp — they should be pink and just firm to the touch.
- Boiling the cream rapidly — high heat can cause separation; keep it at a gentle simmer.
- Skimping on seasoning — taste as you go; cream mutes flavors, so don’t be afraid of salt and Cajun seasoning.
- Crowding the pan when searing — cook proteins in batches if needed to get a good sear.
Conclusion
Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers is a home-cook’s dream: festive, rich, and comforting without being complicated. It delivers the bold flavors of a Pappadeaux-style creamy Cajun pasta using shrimp, tender chicken, and smoked chicken sausage (no pork), all brought together by a silky Parmesan cream sauce and colorful bell peppers. This recipe offers both the cozy satisfaction of comfort food and the celebratory flair you want for Mardi Gras or any dinner where you want to impress. If you try it, I’d love to hear how it turned out — leave a comment, a star rating, or snap a photo to share on social media.
For inspiration about the Pappadeaux restaurant experience and to compare flavors, you might browse local reviews like Pappadeaux Houston, TX 77056 – Last Updated January 2026 – Yelp, or see how others describe the chain’s vibe in different cities at Pappadeaux Seafood Kitchen Burbank, CA – Last Updated January ….
Frequently Asked Questions
How do I make this dish less spicy for kids or heat-sensitive guests?
To make the pasta milder, start with 1 tablespoon of Cajun seasoning instead of 2, and taste before adding more. You can also reduce heat by using a milder smoked chicken sausage and adding a little extra cream to balance the spice. Offering lemon wedges and a creamy side like mashed potatoes or bread can help temper the heat on the plate.
Can I make this recipe ahead of time for a party?
You can prepare the chicken and sausage ahead and keep them refrigerated. Cook the pasta just shy of al dente, toss with a touch of oil, and refrigerate. When guests arrive, reheat the sauce gently and combine with warmed proteins and pasta, finishing with fresh parsley. Avoid pre-cooking shrimp until the last minute; they’re best when fresh and briefly sautéed.
What’s the best way to prevent the sauce from splitting or becoming grainy?
Avoid boiling the cream rapidly. Keep the sauce at a gentle simmer when adding cheese, and add the grated Parmesan gradually while stirring. If the sauce begins to look grainy, lower the heat and add a splash of reserved pasta water or cream to smooth it out.
Can I swap the shrimp for another seafood if I prefer?
Yes—scallops are a lovely swap; sear them in a hot pan briefly for a golden crust. Firm white fish (like halibut or cod) can work too, but cook gently to avoid flaking. If using delicate seafood, add it toward the end to prevent overcooking.
Is there a gluten-free or dairy-free version that still tastes satisfying?
For gluten-free, choose a gluten-free penne and verify all seasoning labels. For a dairy-free pasta with rich texture, use canned full-fat coconut milk or an oat-based cream alternative and nutritional yeast for a savory, cheesy flavor. Keep in mind the final flavor will shift slightly, so adjust spices and acidity (a squeeze of lemon) to balance.
How can I make this vegetarian while keeping the Cajun flavor profile?
Replace chicken and sausage with hearty vegetables like roasted cauliflower, mushrooms, and smoked tempeh. Use a vegetable-based sausage if available. Keep the Cajun seasoning and add a touch of smoked paprika to mimic that smoky depth. Use plant-based cream alternatives and nutritional yeast to recreate the creamy, umami-packed sauce.
Enjoy cooking, and may your kitchen be filled with the warm, lively spirit of Mardi Gras every time you make this dish!
Pappadeaux Mardi Gras Pasta
Ingredients
Method
- Prep everything first: Dice the bell peppers, thinly slice the red onion, mince the garlic, and chop parsley. Slice the smoked chicken sausage and cut chicken into bite-sized pieces. Pat the shrimp dry with paper towels.
- Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until just al dente, usually 9–11 minutes. Reserve 1 cup of the pasta cooking water before draining.
- In a bowl, toss the chicken pieces and shrimp with 1 tablespoon of Cajun seasoning, a pinch of salt, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook 3–4 minutes per side until golden. Remove to a plate.
- Add sliced sausage to the pan and sauté 2–3 minutes until caramelized; remove and set aside.
- Add oil if needed, then shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Lower heat to medium. Add remaining oil, bell peppers, and onion. Sauté 4–5 minutes until softened. Add garlic and remaining Cajun seasoning; cook 30–45 seconds until fragrant.
- Pour in heavy cream and scrape the bottom of the pan. Bring to a gentle simmer, then stir in Parmesan until melted. Adjust with reserved pasta water if too thick.
- Return chicken, sausage, and shrimp to the skillet. Add drained penne and toss to coat. Cook 1–2 minutes to warm through. Adjust seasoning.
- Stir in chopped parsley for freshness. Transfer to a warm serving dish and garnish with additional Parmesan and parsley.
