For all pasta lovers out there, get ready to experience a unique and memorable dish – the Pappadeaux Pasta Mardi Gras Recipe. This recipe is perfect for those who crave bold flavors and excitement on their taste buds. This dish will take your pasta game to the next level.
Recently, my family enjoyed a meal at Pappadeaux Seafood Kitchen and fell in love with their Pasta Mardi Gras. The rich, unique flavors left us wanting more. My children couldn’t stop talking about it and begged to have it again. After searching online without success, I found a promising recreation on TikTok. Determined to satisfy my family’s wishes, I tried it out and now I’m sharing the best way to recreate this iconic dish at home.
How to Make This Pappadeaux Pasta Mardi Gras Recipe
Making this dish is simpler than you might think. Follow these steps to create a flavorful masterpiece in your kitchen.
Ingredients
Pasta and Sauce:
- 4 oz andouille sausage, sliced: Adds a smoky, spicy flavor.
- 2 tbsp butter: For sautéing and adding richness.
- 1/2 cup diced onions: Provides a sweet, savory base.
- 1/2 cup sliced cremini mushrooms: Adds earthiness.
- 4 oz linguine pasta: The base of the dish, perfect for soaking up the sauce.
- 2 cloves garlic, minced: Adds aromatic depth.
- 1/2 cup whole peeled tomatoes, crushed: For a rich tomato flavor.
- 1/2 cup marinara sauce: Enhances the tomato base.
- 1/4 cup heavy cream: Adds creaminess.
- 1 tsp Cajun seasoning (or to taste): Brings the signature Cajun spice.
Seafood:
- 4 oz crawfish tails (cooked and peeled): Sweet and tender seafood.
- 8-10 jumbo shrimp (or jumbo grilled shrimp), peeled and deveined: Adds a succulent, briny flavor.
Kitchen Tools Required
- Skillet
- Medium Bowl
- sauce pan
- Sharp Knife
- Cutting Board
Pappadeaux Pasta Mardi Gras Recipe Instructions
Step 1: Cook the Sausage:
Heat a skillet over medium heat and add the butter. Add the sliced andouille sausage and cook until tender, about 5-7 minutes. Remove the cooked sausage and set aside in a medium bowl.
Step 2: Cook the Crawfish:
In the same skillet, cook the crawfish tails until tender, about 3-4 minutes. Remove the cooked crawfish and add to the bowl with the sausage.
Step 3: Cook the Onions and Shrimp:
In the same skillet, add the diced onions and cook until soft, about 3-5 minutes. Add the peeled and deveined shrimp to the onions and cook until the shrimp are pink and opaque, about 3-4 minutes. Remove the cooked shrimp and onions and add to the bowl with the sausage and crawfish.
Step 4: Cook the Mushrooms:
In the same skillet, add the sliced mushrooms and cook until tender, about 5 minutes. Remove the cooked mushrooms and add to the bowl.
Step 5: Cook the Pasta:
In a saucepan, bring water to a boil and add the linguine pasta. Cook until tender, about 8-10 minutes or according to package instructions. Drain the pasta and set aside.
Step 6: Prepare the Sauce:
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the crushed whole peeled tomatoes and cook until they begin to break down and meld together, about 5 minutes. Add the marinara sauce and heavy cream, stirring to combine. Season with Cajun seasoning to taste, mixing well.
Step 7: Combine Everything:
Pour the sauce over the medium bowl containing the cooked sausage, crawfish, shrimp, onions, and mushrooms. Stir to combine. Add the cooked linguine pasta to the skillet, tossing to coat the pasta evenly with the sauce and ingredients.
Step 8: Serve:
Serve the Cajun seafood pasta hot, garnished with additional Cajun seasoning or chopped fresh parsley if desired.
Special Notes
- Adjust the spice level: If you prefer a milder dish, reduce the amount of Cajun seasoning. Conversely, if you like it extra spicy, add more to taste.
- Seafood substitutions: If you can’t find crawfish, you can substitute with more shrimp or even crab meat.
- Fresh herbs: Garnish with fresh parsley or green onions for a burst of color and flavor.
Recipe Variations
- Vegetarian Mardi Gras Pasta: Replace the sausage and seafood with roasted vegetables such as bell peppers, zucchini, and eggplant. Use vegetable broth instead of the cream for a lighter sauce.
- Chicken and Sausage: Replace the seafood with chicken breast pieces for a different protein option.
- Different Pasta: Try using fettuccine or penne instead of linguine for a variation in texture.
What to Serve with Pappadeaux Pasta Mardi Gras
Perfect Side Dishes to Complement Your Pappadeaux Pasta Mardi Gras Recipe
- Garlic Bread: Crispy, buttery garlic bread is a classic side that pairs perfectly with the creamy, spicy sauce of the pasta.
- Green Salad: A fresh green salad with a light vinaigrette adds a crisp, refreshing contrast to the rich pasta.
- Steamed Vegetables: Light and healthy steamed vegetables like broccoli, green beans, and asparagus provide a nice balance to the hearty pasta.
- Cajun Corn Maque Choux: This traditional Louisiana dish of corn, bell peppers, and onions cooked with Cajun spices ties in well with the pasta’s flavors.
- Brussels Sprouts with Bacon: Roasted Brussels sprouts with smoky, salty bacon add a great textural contrast.
- Cheese Biscuits: Warm, cheesy biscuits are a comforting side that complements the spicy, creamy pasta.
- Grilled Asparagus: Grilled asparagus adds a smoky, charred flavor that pairs well with the rich sauce.
- Coleslaw: A creamy coleslaw with a bit of tang can refresh the palate and balance the dish.
- Sautéed Spinach: Lightly sautéed spinach with garlic offers a simple, healthy green side.
- Cornbread: This Southern staple pairs wonderfully with the Cajun flavors of the pasta.
Storing and Reheating Process
Storing:
- Refrigeration: Cool, store in airtight containers, label, refrigerate for up to 3 days.
- Freezing: Cool, portion, use freezer-safe containers, label, freeze for up to 2 months.
Reheating:
Refrigerated Pasta:
- Stovetop: Heat in skillet with added liquid.
- Microwave: Heat covered for 2-3 minutes, stirring halfway.
Frozen Pasta:
- Thaw: Overnight in fridge or in cold water.
- Reheat: Same as refrigerated, but increase initial microwave time to 3-4 minutes.
FAQs
Let me answer some questions you may ask
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Make sure to thaw it properly before cooking.
What can I substitute for andouille sausage?
You can use any smoked sausage or even chorizo for a different flavor profile.
Is this recipe very spicy?
The level of spice can be adjusted by varying the amount of Cajun seasoning. Start with a smaller amount if you’re sensitive to spice and add more as needed.
Can I make this dish dairy-free?
Yes, substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk.
How do I know when the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque. Overcooking can make them tough, so keep an eye on their color and texture.
Pappadeaux Pasta Mardi Gras Recipe
Enjoy a flavorful Pappadeaux Pasta Mardi Gras recipe with shrimp, crawfish, sausage, and a creamy Cajun sauce over linguine. Perfect for a festive meal!
Ingredients
Pasta and Sauce:
- 4 oz andouille sausage, sliced
- 2 tbsp butter
- 1/2 cup diced onions
- 1/2 cup sliced cremini mushrooms
- 4 oz linguine pasta
- 2 cloves garlic, minced
- 1/2 cup whole peeled tomatoes, crushed
- 1/2 cup marinara sauce
- 1/4 cup heavy cream
- 1 tsp Cajun seasoning (or to taste)
Seafood:
- 4 oz crawfish tails (cooked and peeled)
- 8-10 jumbo shrimp (or jumbo grilled shrimp), peeled and deveined
Instructions
- Cook the Sausage: Heat a skillet over medium heat and add the butter.
Add the sliced andouille sausage and cook until tender, about 5-7 minutes. Remove the cooked sausage and set aside in a medium bowl. - Cook the Crawfish: In the same skillet, cook the crawfish tails until tender, about 3-4 minutes. Remove the cooked crawfish and add to the bowl with the sausage.
- Cook the Onions and Shrimp: In the same skillet, add the diced onions and cook until soft, about 3-5 minutes. Add the peeled and deveined shrimp to the onions and cook until the shrimp are pink and opaque, about 3-4 minutes. Remove the cooked shrimp and onions and add to the bowl with the sausage and crawfish.
- Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook until tender, about 5 minutes. Remove the cooked mushrooms and add to the bowl.
- Cook the Pasta: In a saucepan, bring water to a boil and add the linguine pasta. Cook until tender, about 8-10 minutes or according to package instructions. Drain the pasta and set aside.
- Prepare the Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the crushed whole peeled tomatoes and cook until they begin to break down and meld together, about 5 minutes. Add the marinara sauce and heavy cream, stirring to combine. Season with Cajun seasoning to taste, mixing well.
- Combine Everything: Pour the sauce over the medium bowl containing the cooked sausage, crawfish, shrimp, onions, and mushrooms. Stir to combine. Add the cooked linguine pasta to the skillet, tossing to coat the pasta evenly with the sauce and ingredients.
- Serve: Serve the Cajun seafood pasta hot, garnished with additional Cajun seasoning or chopped fresh parsley if desired.
Nutrition Information:
Serving Size: 2Amount Per Serving: Calories: 600-700Total Fat: 30-35gSodium: 1200-1500mgCarbohydrates: 50-55gFiber: 4-5gSugar: 7-8gProtein: 35-40g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Conclusion
The Pappadeaux Pasta Mardi Gras Recipe brings the delicious flavors of Pappadeaux Seafood Kitchen into your home. With its creamy sauce, succulent seafood, and smoky sausage, this dish is perfect for any occasion or just looking to spice up your weeknight dinners, this recipe is a must-try.
Easy to make and packed with bold flavors, it’s sure to become a favorite. Enjoy this tasty and unique pasta dish with your family and friends.
