Description
This Creamy Cajun Pappadeaux Mardi Gras Pasta is a celebratory explosion of Gulf Coast flavors. Combining savory andouille sausage with succulent shrimp and crawfish tails in a velvety tomato-cream sauce, this one-skillet masterpiece brings the spirit of New Orleans directly to your table.
Ingredients
The Trio of Proteins
- 1/2 lb sausage, sliced (Andouille or smoked)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crawfish tails, cooked and peeled
The Aromatics & Sauce
- 1 lb linguine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- Veg: 1/2 cup each onion, green pepper, red pepper; 2 cloves garlic minced
- Spice Blend: 1 tsp oregano, 1/2 tsp basil, 1/4 tsp each cayenne, salt, pepper
Instructions
Pasta: Cook linguine until al dente; drain.
Sausage: Brown sliced sausage in a large skillet over medium heat.
Seafood & Veggies: Add shrimp, crawfish, onions, and peppers. Cook until shrimp are opaque and vegetables are soft.
Simmer: Stir in crushed tomatoes, sauce, heavy cream, Parmesan, and spices. Simmer for 15 mins until thickened.
Toss: Add cooked linguine to the skillet and toss to coat every strand in the creamy sauce.
Notes
Shrimp Timing: Don’t over-sear the shrimp early on; the 15-minute simmer will finish cooking them through without making them rubbery.
Heavy Cream: Essential for emulsifying with the acidic tomato sauce and Parmesan to create the signature velvet coating.
Spice Level: Double the cayenne or add a few dashes of vinegar-based hot sauce for a true Louisiana kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 Large Bowl
- Calories: 680
- Sugar: 8g
- Sodium: 1120mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 185mg
Keywords: pappadeaux mardi gras pasta, cajun seafood pasta, crawfish and shrimp linguine, andouille sausage pasta, creamy cajun sauce, new orleans style dinner