Indulge in the Magic of Mardi Gras with Pappadeaux’s Mardi Gras Pasta Recipe!

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

Pappadeaux’s Mardi Gras Pasta Recipe

Prep Time 20 minutes
Cook Time 30 minutes
Cuisine American
Servings 6 people
Calories 820 kcal

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.

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