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Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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This Delicious Pappadeaux Mardi Gras Pasta recipe is a flavorful Cajun-inspired dish perfect for seafood and spice lovers. Featuring penne pasta tossed with sautéed chicken, shrimp, beef sausage, and vibrant bell peppers in a creamy, cheesy sauce infused with Cajun seasoning, it brings the festive essence of Mardi Gras right to your table in just 30 minutes.

Ingredients

Proteins

  • 1 pound Boneless Skinless Chicken Breast (Can be replaced with turkey or omitted)
  • 1 pound Shrimp (Consider scallops as an alternative)
  • 8 ounces Beef Sausage

Vegetables & Aromatics

  • 1 cup Bell Peppers (Mixed colors or one color)
  • 1 small Red Onion (Can substitute yellow onion)
  • 3 cloves Garlic (Minced; substitute with garlic powder if needed)

Pasta & Dairy

  • 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni)
  • 1 cup Heavy Cream (For richness; can use half-and-half)
  • 1 cup Parmesan Cheese (Can use Pecorino Romano or nutritional yeast)

Seasonings & Oils

  • 2 tablespoons Cajun Seasoning (Adjust to your spice preference)
  • 2 tablespoons Olive Oil (For sautéing the proteins)
  • To taste Salt (Crucial for enhancing flavors)
  • To taste Pepper (Crucial for enhancing flavors)
  • 2 tablespoons Chopped Parsley (Adds fresh color and flavor)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Drain and set aside.
  2. Sauté the Chicken: In a skillet, heat olive oil over medium-high heat. Season the chicken with Cajun seasoning and cook until golden brown and cooked through, about 4-5 minutes. Remove the chicken and keep warm.
  3. Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, approximately 2-3 minutes. Remove and set aside with the chicken.
  4. Sauté the Sausage and Veggies: Add additional olive oil if needed, then sauté the beef sausage for 2 minutes. Add the bell peppers, onion, and garlic to the skillet and cook until tender, about 4 minutes.
  5. Create the Sauce: Pour in the heavy cream and simmer for 2-3 minutes to slightly thicken. Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.
  6. Combine Everything: Return the chicken and shrimp to the skillet along with the cooked pasta. Toss everything together thoroughly and heat through for another 1-2 minutes so all flavors meld.
  7. Add Garnish and Serve: Sprinkle chopped parsley over the pasta for a fresh finish and serve immediately, either plated individually or family style.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
  • For a vegetarian option, omit meat and seafood and add mushrooms or extra bell peppers.
  • You can swap penne for other pasta shapes like fusilli or rigatoni based on preference.
  • Adjust Cajun seasoning amount to control spiciness according to taste.
  • Use fresh Parmesan for best flavor; nutritional yeast works well for a dairy-free alternative.

Find it online: https://lauracooks.com/delicious-pappadeaux-mardi-gras-pasta-for-cajun-lovers-recipe/