Pappadeaux Seafood Kitchen is a renowned culinary institution. It has been delighting seafood lovers and enthusiasts of Cajun-Creole cuisine for decades. This food chain was Established in 1976. Primarily it was only based in Houston, Texas. They have made a significant mark on the culinary scene, offering a rich variety of flavors inspired by the vibrant culture of Louisiana. Pappadeaux Mardi Gras Pasta is one of their classic recipes. This dish is a flavorful medley of linguine pasta, succulent seafood, and a creamy tomato sauce. It will definitely transport your taste buds straight to the heart of Louisiana.
How to make Pappadeaux Mardi Gras Pasta Recipe Overview:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4-6
In this recipe, we’ll be cooking up a pound of linguine pasta until it’s perfectly al dente. Meanwhile, we’ll sauté andouille sausage to infuse a smoky Cajun flavor, then add succulent crawfish tails, plump shrimp, and colorful bell peppers for that signature Mardi Gras vibrancy. All of this goodness will be bathed in a luscious tomato and cream sauce, seasoned with herbs and spices for an unforgettable taste sensation.
Ingredients details:
- Linguine Pasta: Linguine is a flat and narrow pasta. It is used as the base for this dish.
- Andouille Sausage: Andouille sausage has a smoky and spicy flavor. This sausage adds a distinct Cajun flair and depth to the dish.
- Crawfish Tails: Succulent crawfish tails bring a taste of the Louisiana bayou.
- Shrimp: Try to pick some plump shrimp. Peeled shrimp will provide a delightful oceanic essence to the dish.
- Onion, Green Bell Pepper, and Red Bell Pepper: This trio of colorful vegetables will infuse the dish with layers of flavor and a touch of natural sweetness.
- Garlic: Minced garlic adds a savory depth and aromatic complexity to any dish. It will enhance the overall profile of the pasta.
- Crushed Tomatoes and Tomato Sauce: A combination of crushed tomatoes and tomato sauce forms the base of the creamy tomato sauce.
- Heavy Cream: Heavy cream enriches the sauce. It creates a luxurious and velvety texture that coats the pasta and seafood.
- Parmesan Cheese: Grated Parmesan cheese contributes a nutty, salty, and slightly tangy taste. Parmesan Cheese enhances the creaminess and provides a savory punch.
- Dried Oregano, Dried Basil, Cayenne Pepper, Salt, and Black Pepper: These seasonings and spices come together to infuse the dish with a well-balanced blend of flavors.
Tools and Equipment:
To make the Pappadeaux Mardi Gras Pasta recipe, you’ll need the following kitchen tools and equipment:
- Large Pot: You’ll need a large pot to boil the linguine pasta until it’s al dente. Make sure it’s big enough to comfortably hold the pasta and water.
- Strainer: To drain the cooked pasta effectively, you’ll need a colander or strainer.
- Large Skillet: To sauté the andouille sausage, seafood, and vegetables. A non-stick skillet is ideal for this recipe.
- Saucepan: A saucepan is essential for preparing the creamy tomato sauce. It should be large enough to hold the sauce ingredients without overflowing.
- Serving Bowl: You’ll need a large serving bowl to toss and combine the cooked pasta, sausage, seafood, and sauce.
- Cutting Board and Knife: For chopping the onions, bell peppers, and garlic, you’ll need a cutting board and a sharp knife.
- Measuring Cups and Spoons: Precise measurements are important in cooking, so have measuring cups and spoons on hand for the various ingredients, including spices.
- Stirring Utensils: You’ll need utensils like a wooden spoon or spatula for stirring and tossing the ingredients as you cook.
- Can Opener: To open the cans of crushed tomatoes and tomato sauce.
- Grater: For grating Parmesan cheese, if not using pre-grated cheese.
- Whisk: A whisk is handy for combining the heavy cream and sauce ingredients thoroughly.
- Tongs: Tongs are useful for flipping and handling the shrimp and crawfish while they cook.
- Serving Utensils: To dish out the finished pasta onto plates or into bowls.
- Optional tools:
- Garlic Press
- Cooking Thermometer
Having these kitchen tools and equipment ready will make the cooking process for Pappadeaux Mardi Gras Pasta much smoother and enjoyable.
Ingredients with measurements:
- 1 pound linguine pasta
- 1 pound andouille sausage, sliced
- 1 pound crawfish tails, cooked and peeled
- 1 pound shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Preparing the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the linguine pasta according to the package directions until it’s al dente.
- Drain the pasta and set aside.
Sautéing the Andouille Sausage:
- In a large skillet over medium heat, add the andouille sausage slices.
- Sauté for about 5 minutes until the sausage is nicely browned.
- Remove the sausage from the skillet and set aside.
Creating the Seafood Medley:
- In the same skillet, add a bit of oil if needed.
- Then toss in the chopped onion, green bell pepper, red bell pepper and minced garlic.
- Sauté until the vegetables soften, approximately 5-7 minutes.
- Add the cooked crawfish tails and shrimp to the skillet.
- Cook for around 3-4 minutes until the shrimp turn pink.
- Then set this medley aside.
Crafting the Creamy Tomato Sauce:
- In a large saucepan over medium heat, combine the crushed tomatoes and tomato sauce.
- Mix heavy cream, grated Parmesan cheese, dried oregano, dried basil, cayenne pepper, salt, and black pepper and keep stirring.
- Allow the sauce to simmer for about 10 minutes. Stir occasionally until it thickens.
Bringing It All Together:
- Combine the cooked pasta, sautéed andouille sausage, and the seafood medley in a large serving bowl.
- Pour the creamy tomato sauce over the top. Toss everything together until it’s well-coated.
Complimentary Side Dishes and Beverages:
- Green Salad: A fresh green salad provides a refreshing contrast to the richness of the pasta. Include ingredients like mixed greens, cherry tomatoes, cucumbers, and sliced avocado.
- Garlic Bread or French Baguette: Serve slices of warm garlic bread or a crusty French baguette on the side.
- Coleslaw: A light and tangy coleslaw, with its crispness and acidity, can balance the richness of the pasta and add a delightful crunch to your meal.
- Fruit Salad: A fruit salad featuring citrus segments, berries, and tropical fruits can offer a refreshing and sweet compliment to the savory pasta.
- Creole or Cajun-Inspired Appetizers: To embrace the theme of Cajun-Creole cuisine, consider starting your meal with appetizers like gumbo, jambalaya, or spicy crab cakes.
- Beer: A light lager or a wheat beer works nicely with the spicy andouille sausage and Cajun-inspired flavors of the pasta.
- Iced Tea or Lemonade: You can go for Iced tea or lemonade as a non-alcoholic option.
Your choice of pairings depends on your personal preferences. Feel free to mix and match. Create a balanced and enjoyable meal that suits your taste.
Nutritional Value (per serving, assuming 6 servings):
Calories: 820 kcal
Carbohydrates: 62g
Protein: 46g
Fat: 45g
Saturated Fat: 23g
Cholesterol: 315mg
Fiber: 6g
Sugars: 11g
Sodium: 1260mg
Also Read: Franklin BBQ Brisket Recipe
FAQs:
Can I use a different type of pasta?
While linguine works beautifully, you can certainly use your favorite pasta shape.
What can I substitute for crawfish?
You can replace crawfish with more shrimp or even crab meat.
Is this dish very spicy?
The cayenne pepper gives the dish a spicy flavor, but you can adjust it to your taste.
Can I make this ahead of time?
Absolutely! It reheats wonderfully, so it’s perfect for meal prep.
What’s a good side dish for this pasta?
A simple green salad and crusty French bread make excellent companions.
Conclusion:
This Pappadeaux Mardi Gras Pasta is a delightful homage to the flavors of the bayou, combining the best of Cajun and Creole cuisine. It’s a dish that’s perfect for special occasions or any day you’re craving a taste of the Deep South. So, put on your chef’s hat, and let the good times roll with this mouthwatering masterpiece!
Pappadeaux’s Mardi Gras Pasta Recipe
Ingredients
- 1 pound linguine pasta
- 1 pound andouille sausage sliced
- 1 pound crawfish tails cooked and peeled
- 1 pound shrimp peeled and deveined
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparing the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the linguine pasta according to the package directions until it’s al dente.
- Drain the pasta and set aside.
Sautéing the Andouille Sausage:
- In a large skillet over medium heat, add the andouille sausage slices.
- Sauté for about 5 minutes until the sausage is nicely browned.
- Remove the sausage from the skillet and set aside.
Creating the Seafood Medley:
- In the same skillet, add a bit of oil if needed.
- Then toss in the chopped onion, green bell pepper, red bell pepper and minced garlic.
- Sauté until the vegetables soften, approximately 5-7 minutes.
- Add the cooked crawfish tails and shrimp to the skillet.
- Cook for around 3-4 minutes until the shrimp turn pink.
- Then set this medley aside.
Crafting the Creamy Tomato Sauce:
- In a large saucepan over medium heat, combine the crushed tomatoes and tomato sauce.
- Mix heavy cream, grated Parmesan cheese, dried oregano, dried basil, cayenne pepper, salt, and black pepper and keep stirring.
- Allow the sauce to simmer for about 10 minutes. Stir occasionally until it thickens.
Bringing It All Together:
- Combine the cooked pasta, sautéed andouille sausage, and the seafood medley in a large serving bowl.
- Pour the creamy tomato sauce over the top. Toss everything together until it’s well-coated.