Mardi Gras Pasta is a bold and creamy Cajun-inspired dish that brings the flavors of Louisiana into your kitchen. Popularized by Pappadeaux Seafood Kitchen, this rich pasta combines succulent shrimp, smoky andouille sausage, and crawfish tails with a silky tomato-cream sauce seasoned with Cajun spices. Tossed with long pasta such as linguine or fettuccine, it’s a hearty, flavor-packed meal that feels festive and indulgent without being overly complicated.
Perfect for weeknight dinners or special gatherings, this pasta reflects the vibrant culinary traditions of New Orleans and Mardi Gras celebrations. The sauce — creamy, slightly spicy, and deeply savory — clings to every strand of pasta, while the combination of seafood and sausage ensures big, bold flavor in every bite. Whether you’re hosting friends or just craving something comforting with a kick, Mardi Gras Pasta delivers on both taste and satisfaction.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Tongs or pasta fork
- Measuring cups and spoons
- Colander
Ingredients
- Linguine or fettuccine pasta – 12 oz
- Unsalted butter – 2–3 tbsp
- Andouille sausage, sliced – 8 oz
- Jumbo shrimp, peeled and deveined – 1 lb
- Crawfish tail meat – 12 oz (optional)
- Heavy cream – 2½ cups
- Crushed tomatoes – 15 oz can
- Garlic, minced – 1 tbsp
- Bell pepper, diced – 1⁄2 cup
- Yellow onion, diced – ½
- Mushrooms, sliced – ½ cup
- Cajun seasoning – 2 tbsp (divided)
- Paprika – 1 tbsp
- Lemon juice – 1 tbsp
- Salt and black pepper – to taste
- Parmesan cheese, grated – ⅓ cup (optional garnish)
- Fresh parsley – 2 tbsp (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente; reserve 1 cup pasta water and drain.
- In a large skillet over medium-high heat, melt 1 tbsp butter and brown the andouille sausage slices; remove and set aside.
- Add another tablespoon of butter to the same pan and cook the shrimp until just opaque; remove and set aside.
- Add the remaining butter and sauté diced onion, bell pepper, and mushrooms until softened.
- Stir in minced garlic and cook briefly until fragrant.
- Pour in crushed tomatoes and Cajun seasoning; simmer for a few minutes.
- Add the heavy cream, paprika, and remaining Cajun seasoning; stir and simmer gently until the sauce slightly thickens.
- Return the sausage and shrimp to the sauce, and fold in the crawfish tails if using; heat through.
- Add the cooked pasta and toss to coat, adding reserved pasta water a little at a time to achieve a glossy, silky sauce.
- Finish with a squeeze of lemon juice and taste for seasoning. Serve hot, garnished with freshly grated Parmesan and parsley.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4–6
- Cuisine: Cajun-Creole / Southern
- Course: Main
How to Store
Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or water to refresh the sauce.
What Not to Do
- Do not overcook the seafood — shrimp and crawfish can become rubbery if heated too long.
- Avoid boiling the pasta past al dente, as it will continue cooking when mixed with the sauce.
- Do not simmer the cream sauce on high heat; it may separate.
Tips & Variations
- For extra depth, add a pinch of cayenne or extra Cajun seasoning for more spice.
- Swap the crawfish for crab meat or more shrimp if crawfish is unavailable.
- Use fettuccine, linguine, or penne — each holds the sauce beautifully.
- Stir in a handful of fresh spinach at the end for color and nutrition.
Approximate Nutrition (per serving estimate)
- Calories: ~550 kcal
- Protein: ~32 g
- Fat: ~30 g
- Carbohydrates: ~40 g
- Fiber: ~3 g
- Sugar: ~4 g
Cajun-Inspired Pappadeaux Mardi Gras Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente; reserve 1 cup pasta water and drain.
- In a large skillet over medium-high heat, melt 1 tbsp butter and brown the andouille sausage slices; remove and set aside.
- Add another tablespoon of butter to the same pan and cook the shrimp until just opaque; remove and set aside.
- Add the remaining butter and sauté diced onion, bell pepper, and mushrooms until softened.
- Stir in minced garlic and cook briefly until fragrant.
- Pour in crushed tomatoes and Cajun seasoning; simmer for a few minutes.
- Add the heavy cream, paprika, and remaining Cajun seasoning; stir and simmer gently until the sauce slightly thickens.
- Return the sausage and shrimp to the sauce, and fold in the crawfish tails if using; heat through.
- Add the cooked pasta and toss to coat, adding reserved pasta water a little at a time to achieve a glossy, silky sauce.
- Finish with a squeeze of lemon juice and taste for seasoning. Serve hot, garnished with freshly grated Parmesan and parsley.
Notes
- Protein: ~32 g
- Fat: ~30 g
- Carbohydrates: ~40 g
- Fiber: ~3 g
- Sugar: ~4 g
Conclusion
Pappadeaux Mardi Gras Pasta is a luxurious Cajun-Creole dish full of rich cream sauce, smoky sausage, tender shrimp, and vibrant spices. Easy to prepare and big on flavor, it brings Mardi Gras energy to your dinner table any night of the year. Perfect for sharing with family or impressing guests, this pasta embodies bold Southern cooking with a silky finish.
FAQs
What pasta shape is best?
Linguine or fettuccine are classic choices that hold the creamy sauce well.
Can I make this less spicy?
Yes — reduce the Cajun seasoning or omit extra paprika.
Can it be made without seafood?
Yes — use extra sausage or chicken for a meat-only version.
Does it freeze well?
Cream sauces don’t freeze well, so it’s best enjoyed fresh or refrigerated.
What side pairs well?
Serve with garlic bread and a crisp salad to balance richness.
Can I add vegetables?
Yes — bell peppers, mushrooms, or spinach work nicely.
