Pappadeaux Pasta Mardi Gras is one of those dishes I make when I want a meal that feels rich and full of flavor. The creamy sauce coats the pasta perfectly, and the mix of seafood and spices gives it that bold taste I really enjoy.
I like how everything comes together in one pan, making it simple but still special enough for a nice dinner. The pasta has just the right amount of heat, balanced with the smooth sauce, so every bite feels satisfying.
For me, this recipe is a favorite when I’m craving something hearty that still reminds me of restaurant-style cooking at home.
Why You’ll Love This Recipe
You’ll love this recipe because it’s full of flavor while still being easy to make at home. The pasta is coated in a creamy sauce that balances the spices and lets the seafood shine.
Each bite has a mix of tender pasta, rich sauce, and just the right amount of heat. You don’t need a long list of steps to get a meal that feels special—everything comes together in one pan, which makes it simple and manageable.
This is the kind of recipe you can enjoy for a weeknight dinner or save for when you want something a little more comforting and hearty.
What You’ll Need
For the Pasta Mardi Gras:
- 12 ounces fettuccine or linguine pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- ½ pound crawfish tails (fresh or frozen, thawed)
- ½ pound andouille sausage, sliced into rounds
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 3 garlic cloves, minced
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup chicken stock
- ½ cup Parmesan cheese, grated
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan
Pro Tips
- Cook pasta al dente—it will finish in the sauce and soak up more flavor.
- Use fresh shrimp if possible for the best texture and sweetness.
- Don’t skimp on Cajun seasoning—it’s what gives this dish its bold character.
- If the sauce gets too thick, thin it with a splash of pasta water.
- Serve immediately, as the sauce thickens when it sits.
Tools You’ll Need
- Large pot for pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Colander
Substitutions & Variations
- Protein: Use chicken instead of seafood for a land-based twist.
- Seafood: If crawfish isn’t available, double the shrimp or add scallops.
- Pasta: Substitute penne or rigatoni for a chunkier pasta option.
- Cream base: Lighten it by using half-and-half instead of heavy cream.
- Vegetarian: Omit meat and seafood and add mushrooms, zucchini, or spinach.
Make-Ahead Tips
You can cook the pasta and prepare the sauce base a few hours in advance. Keep them separate and combine just before serving.
Chop vegetables and slice sausage ahead of time to streamline cooking on busy nights.
Step-by-Step Instructions
1. Cook Pasta
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
2. Sauté Sausage and Vegetables
In a large skillet, heat olive oil. Add sliced andouille sausage and cook until browned. Stir in onions, red and green peppers, and garlic, sautéing until softened.
3. Cook the Seafood
Add shrimp to the skillet and cook 2–3 minutes per side until pink. Stir in crawfish tails and cook until warmed through. Remove mixture from skillet and set aside.
4. Make the Roux
In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes until golden and nutty.
5. Build the Sauce
Slowly whisk in cream and chicken stock. Add Parmesan, Cajun seasoning, paprika, cayenne, salt, and pepper. Simmer until thickened, about 5 minutes.
6. Combine Pasta and Sauce
Add cooked pasta to the skillet, tossing to coat in sauce. Return sausage, shrimp, and crawfish mixture to the pan. Stir until everything is well combined.
7. Finish and Serve
Sprinkle with fresh parsley and Parmesan. Serve hot with garlic bread or a side salad.
Serving Suggestions
Pair this dish with warm garlic bread to soak up the creamy sauce, or serve alongside a fresh green salad to balance the richness. For drinks, a crisp white wine or sparkling lemonade pairs beautifully.
It’s also a perfect main course for Mardi Gras celebrations—complete the meal with cornbread, gumbo, or king cake for dessert.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or chicken stock to loosen the sauce.
This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Reheat from frozen in a skillet with added cream.
Nutrition & Benefits
This pasta dish provides protein from shrimp, crawfish, and sausage, along with vitamins from the peppers and onions. The spices in Cajun seasoning bring antioxidants, while Parmesan adds calcium and flavor.
It’s a rich dish meant for special occasions, but balancing it with fresh vegetables or a salad makes it a complete and satisfying meal.
Recipe FAQs
1. Can I make this less spicy?
Yes, reduce or omit the cayenne pepper and use mild sausage.
2. What kind of Cajun seasoning is best?
Any store-bought blend works, or you can make your own with paprika, cayenne, garlic, onion powder, and thyme.
3. Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking for best texture.
4. How do I keep the cream sauce from breaking?
Whisk constantly and don’t boil the sauce—keep it at a gentle simmer.
5. Can I double the recipe for a crowd?
Absolutely, just use a large skillet or Dutch oven to handle the extra volume.
A Taste of Mardi Gras at Home
Pappadeaux Pasta Mardi Gras is more than just pasta—it’s a celebration of flavor. With smoky sausage, tender shrimp, and a creamy Cajun-spiced sauce, this dish captures the excitement of New Orleans cooking.
Whether you make it for Mardi Gras or just a weeknight treat, it’s a recipe that brings people together around the table. Rich, festive, and unforgettable, this pasta is a true crowd-pleaser.
