If you’ve ever dined at Pappadeaux Seafood Kitchen, you’ve probably seen their Pasta Mardi Gras dish lighting up the menu.
It’s a rich and hearty celebration of everything Louisiana cuisine does best — plump shrimp, andouille sausage, and tender crawfish tails tossed in a smoky, spicy Cajun cream sauce and poured over a bed of perfectly cooked linguine or penne. It’s bold, comforting, and packed with layers of flavor that keep you coming back for more.
This copycat Pappadeaux Pasta Mardi Gras recipe brings all that restaurant-level flavor home, using easy-to-find ingredients and a one-skillet sauce that will make your kitchen smell like the French Quarter on Fat Tuesday.
Whether you’re cooking for a weeknight dinner or hosting a special occasion, this dish will wow your guests and satisfy every craving.
Why You’ll Love This Recipe
This pasta is rich, savory, and deeply satisfying — and it all comes together in about 45 minutes. The creamy Cajun sauce is loaded with garlic, smoked paprika, and just enough cayenne to give it a kick. You get a balance of textures from the tender shrimp, smoky sausage, and slightly chewy crawfish.
It’s a full meal in one dish, and you can easily customize it based on what’s in your fridge. Best of all, it tastes even better the next day.
What You’ll Need
Pasta and Protein:
- 12 ounces linguine or penne pasta
- 1 tablespoon olive oil
- ½ pound medium shrimp, peeled and deveined
- ½ pound andouille sausage, sliced into coins
- ½ cup crawfish tails (optional, can substitute more shrimp)
Cajun Cream Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- ½ cup freshly grated Parmesan cheese
Garnish:
- Chopped fresh parsley
- Extra Parmesan cheese (optional)
Pro Tips
- Don’t overcook the shrimp – They cook fast, so pull them off the heat as soon as they turn pink and opaque.
- Cook pasta just shy of al dente – It will finish cooking in the sauce and soak up more flavor.
- Use good Cajun seasoning – Choose a blend with a balanced mix of herbs and heat. You can adjust spice levels by adding cayenne to taste.
- Deglaze the pan – After cooking the sausage and shrimp, add a splash of broth to lift all those flavorful brown bits into your sauce.
- Finish with Parmesan – Stir it in at the end to thicken the sauce and give it a restaurant-style finish.
Tools Required
- Large skillet
- Pasta pot
- Colander
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for Parmesan)
Substitutions and Variations
- Pasta: Use penne, fettuccine, or any shape you like.
- Protein options: Use all shrimp if crawfish isn’t available, or swap in chicken or crab meat.
- Dairy-free: Use coconut cream or a non-dairy heavy cream alternative and skip the Parmesan.
- Low spice: Omit cayenne and use a mild Cajun seasoning blend.
- Add vegetables: Sauté bell peppers or mushrooms with the onions for more texture and color.
Make-Ahead Tips
You can make the sauce (without adding the pasta) a day in advance. Store in an airtight container in the refrigerator and reheat gently on the stove.
Cook pasta fresh when you’re ready to serve. Leftovers also reheat well the next day with a splash of cream or broth to loosen the sauce.
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.
2. Cook the sausage and shrimp
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned, about 3–4 minutes. Add shrimp and cook for 2–3 minutes, until just pink. Remove both from skillet and set aside.
3. Sauté aromatics
In the same skillet, add butter and another tablespoon of oil. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute more.
4. Build the sauce
Pour in heavy cream and chicken broth. Stir in paprika, Cajun seasoning, cayenne, salt, and black pepper. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened.
5. Combine and finish
Add cooked pasta, sausage, shrimp, and crawfish tails to the sauce. Toss to combine. Stir in Parmesan and let sit 2–3 minutes to allow the flavors to blend.
6. Serve
Plate the pasta and garnish with fresh parsley and additional Parmesan if desired. Serve hot.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or broth to revive the sauce. Freezing is not recommended as the cream-based sauce may separate.
Recipe FAQ
1. Can I make this dish without crawfish?
Absolutely. You can use extra shrimp or sausage, or substitute with crab meat or even chicken.
2. Is this dish very spicy?
It has a moderate Cajun kick. You can easily reduce the heat by lowering the cayenne or using a milder Cajun seasoning.
3. What kind of pasta works best?
Linguine and penne are great options. Any pasta that holds sauce well will work — even fettuccine or rotini.
4. Can I use store-bought Cajun seasoning?
Yes, but choose one without added salt if possible so you can control the seasoning more precisely.
Bring the Flavor of the Bayou Home
This Pasta Mardi Gras copycat recipe captures the spirit of Cajun cuisine with bold seasoning, creamy sauce, and plenty of protein. It’s a showstopper that’s surprisingly simple to pull off in your own kitchen. Whether you’ve dined at Pappadeaux before or are trying Cajun pasta for the first time, this dish brings the party straight to your plate.
Give it a try and let me know how it turned out. I’d love to hear how you made it your own or what variations you enjoyed. Leave a comment with your feedback or questions — and pass the hot sauce.