I love big bold food that also feels like home. My Indulge in Flavor with Pappadeaux Mardi Gras Pasta Delight mixes spice, cream, and fresh food to make a meal that feeds a crowd or a hungry family. I write this recipe so you can make it with ease and enjoy the same joy I do at my table.
This dish takes me back to a warm night with Dad James telling a joke while we cooked. He loved spicy food and always urged me to add one more pinch of spice.
Your Ingredients List
- 8 oz Penne Pasta (can swap with fusilli)
- 1 lb Boneless Skinless Chicken Breast (can replace with turkey)
- 1 lb Shrimp (can substitute with scallops)
- 8 oz Andouille Sausage (can substitute with chorizo)
- 1 cup Bell Peppers (choose mixed colors)
- 1 medium Red Onion (can swap with yellow onion)
- 4 cloves Garlic (minced) (can use garlic powder)
- 1 cup Heavy Cream (can use half-and-half)
- 1 cup Parmesan Cheese (can substitute with Pecorino Romano)
- 2 tbsp Cajun Seasoning (adjust to taste)
- 2 tbsp Olive Oil (can use butter or neutral oil)
- to taste Salt
- to taste Pepper
- 1/4 cup Chopped Parsley (for garnish)
My Go-To Equipment
I keep a few simple pans and tools ready for this recipe. I use a large pot to boil the pasta. I use a wide skillet to cook the meats and make the sauce. I like a sharp knife and a big spoon for stirring. If you want a small side dish that pairs well, try a warm egg bake like Baked Feta Eggs with Tomatoes and Spinach for a cozy brunch feel.
I keep a colander, a measuring cup, and a wooden spoon near the stove. A good set of tongs makes it easy to move the pasta and mix the sauce.
The Simple Steps to Follow
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta and set it aside.
- Cut the chicken into bite size pieces and slice the sausage.
- Pat the shrimp dry if you use shrimp.
- Heat the oil in a large skillet over medium heat.
- Add the sausage and brown it for a few minutes.
- Push the sausage to the side and add the chicken.
- Cook the chicken until it is browned and nearly done.
- Add the shrimp and cook until pink and firm.
- Add the bell peppers and red onion to the pan and cook until soft.
- Stir in the garlic and cook for one minute more.
- Sprinkle the Cajun seasoning over the meat and vegetables and mix well.
- Pour in the heavy cream and bring the sauce to a low simmer.
- Stir in the Parmesan cheese until it melts and the sauce looks smooth.
- Taste the sauce and add salt and pepper as needed.
- Add the cooked pasta into the skillet and toss until it is well coated.
- Heat everything together for a minute so the flavors blend.
- Remove the pan from the heat and sprinkle chopped parsley on top.
- Serve the pasta hot with extra cheese on the side.
Healthy Twists on a Classic
I like to make small swaps to cut calories and keep the flavor. I use half-and-half instead of heavy cream for a lighter sauce. I choose turkey breast instead of chicken when I want less fat. I also add a handful of fresh spinach at the end for color and a boost of vitamins. If you want less salt, pick a low sodium sausage or rinse canned items before use. For a grain free meal, I will use spiralized zucchini in place of pasta. These small changes keep the main taste and make the dish fit your goals.
Serving Suggestions From My Table
I serve this dish with warm bread and a simple salad. A crisp green salad with lemon and olive oil cuts the cream and helps balance the spice. For dessert, I often bring out a sweet treat like Apple Cake with Cream Cheese Frosting to end the meal on a soft note. I also like to add hot sauce or a squeeze of lemon at the table so guests can tune the dish to their taste.
I set out small bowls of extra Parmesan and fresh parsley. I like to serve family style so everyone can help themselves. This dish looks bright when I plate it with red peppers and green parsley on top.
Getting It Just Right
Timing matters for this pasta. I cook the pasta to al dente and finish it in the sauce so it holds its shape. I do not overcook the shrimp. I add the cheese slowly and stir so the sauce stays smooth. If the sauce gets too thick, I add a splash of pasta water to loosen it. If it is too thin, I let it simmer a little longer. I always taste as I go and adjust the Cajun seasoning by feel. A little more gives a warm kick. A lot gives a big heat. If you want a milder plate, cut the Cajun seasoning in half and add more later.
For a smoky flavor, brown the sausage well before adding other meat. If you swap with scallops, sear them fast on high heat for a rich crust. Use fresh parsley at the end so the green keeps its bright color. If you use garlic powder, add it with the cream so it blends without burning.
I also like to test the balance by tasting a small spoonful with pasta. If I want more tang, a little lemon juice helps. If I want more cream, I stir in a splash more cream or a spoon of butter.
How to Store Leftovers
Let the pasta cool before you store it. I put leftovers in an airtight container and keep them in the fridge for up to three days. Reheat on the stove over low heat and add a splash of cream or water to bring back the sauce texture. You can also reheat in the oven in a shallow dish at 350 F until warm. For the best bite, I do not freeze this dish as the shrimp and cream change texture when thawed. If you must freeze, freeze before you add the cream and shrimp, then add them fresh when you reheat.
If you plan a meal plan, divide the dish into single serve boxes. This keeps the pasta from clumping and makes it easy to heat one portion at a time.
Enjoy Every Moment
I cook this pasta when I want a big warm night with friends. The smell fills the house and makes people sit down fast. I hope you feel calm as you make it and proud when you serve it. Slow down, taste often, and enjoy the time at the stove. Little smiles at the table mean you did it right.
A Few Common Questions
Can I make Indulge in Flavor with Pappadeaux Mardi Gras Pasta Delight ahead of time?
Yes. You can cook this dish a few hours ahead and keep it in the fridge. I add a small splash of cream or pasta water when I reheat to make the sauce smooth again. Do not freeze after full assembly if you can avoid it.
What can I swap in Indulge in Flavor with Pappadeaux Mardi Gras Pasta Delight if I do not eat shellfish?
You can use scallops or more chicken or turkey instead of shrimp. The dish still tastes full and rich. You can also leave out the seafood and add extra sausage or vegetables for color and bite.
How can I make Indulge in Flavor with Pappadeaux Mardi Gras Pasta Delight less spicy for kids?
Cut the Cajun seasoning in half and add more at the table for adults. You can also use a milder sausage or a low spice chorizo. I often keep a bowl of plain pasta or extra cream on the side for picky eaters.
Print
Indulge in Flavor with Pappadeaux Mardi Gras Pasta Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A creamy and spicy pasta dish featuring chicken, shrimp, and sausage, perfect for feeding a crowd.
Ingredients
- 8 oz Penne Pasta (can swap with fusilli)
- 1 lb Boneless Skinless Chicken Breast (can replace with turkey)
- 1 lb Shrimp (can substitute with scallops)
- 8 oz Andouille Sausage (can substitute with chorizo)
- 1 cup Bell Peppers (choose mixed colors)
- 1 medium Red Onion (can swap with yellow onion)
- 4 cloves Garlic (minced) (can use garlic powder)
- 1 cup Heavy Cream (can use half-and-half)
- 1 cup Parmesan Cheese (can substitute with Pecorino Romano)
- 2 tbsp Cajun Seasoning (adjust to taste)
- 2 tbsp Olive Oil (can use butter or neutral oil)
- to taste Salt
- to taste Pepper
- 1/4 cup Chopped Parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta and set it aside.
- Cut the chicken into bite size pieces and slice the sausage.
- Pat the shrimp dry if you use shrimp.
- Heat the oil in a large skillet over medium heat.
- Add the sausage and brown it for a few minutes.
- Push the sausage to the side and add the chicken.
- Cook the chicken until it is browned and nearly done.
- Add the shrimp and cook until pink and firm.
- Add the bell peppers and red onion to the pan and cook until soft.
- Stir in the garlic and cook for one minute more.
- Sprinkle the Cajun seasoning over the meat and vegetables and mix well.
- Pour in the heavy cream and bring the sauce to a low simmer.
- Stir in the Parmesan cheese until it melts and the sauce looks smooth.
- Taste the sauce and add salt and pepper as needed.
- Add the cooked pasta into the skillet and toss until it is well coated.
- Heat everything together for a minute so the flavors blend.
- Remove the pan from the heat and sprinkle chopped parsley on top.
- Serve the pasta hot with extra cheese on the side.
Notes
For a lighter sauce, you can use half-and-half instead of heavy cream. Add fresh spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: pasta, Mardi Gras, creamy dish, spicy food, family meal