Mardi Gras Pasta
A festive, creamy, spicy pasta dish with Cajun-inspired flavors, featuring chicken, shrimp, and halal-certified sausage.
Ingredients
Pasta and Proteins
- 12 ounces Penne Pasta Feel free to swap with fusilli or rigatoni.
- 1 pound Boneless Skinless Chicken Breast Can be replaced with turkey or omitted.
- 1 pound Shrimp Consider scallops as an alternative.
- 8 ounces Andouille Sausage Use halal-certified chicken, turkey, or beef sausage for a smoky flavor.
Vegetables
- 1 cup Bell Peppers Mixed colors or one color.
- 1 small Red Onion Can substitute yellow onion.
- 3 cloves Garlic Minced; substitute with garlic powder if needed.
- 2 tablespoons Chopped Parsley Adds fresh color and flavor.
Sauce and Seasonings
- 1 cup Heavy Cream For richness; can use half-and-half.
- 1 cup Parmesan Cheese Can use Pecorino Romano or nutritional yeast.
- 2 tablespoons Cajun Seasoning Adjust to your spice preference.
- 2 tablespoons Olive Oil For sautéing the proteins.
- to taste Salt Crucial for enhancing flavors.
- to taste Pepper Crucial for enhancing flavors.
Instructions
Preparation
- Thaw shrimp if frozen, pat dry with paper towels. Season lightly with salt, pepper, and 1 teaspoon Cajun seasoning.
- Slice sausage into 1/4-inch rounds. Dice chicken into bite-sized pieces and toss with 1 teaspoon Cajun seasoning, salt, and pepper.
- Chop bell peppers and red onion into thin strips; mince garlic.
- Bring a large pot of salted water to a boil for the pasta.
Cook the Pasta
- Cook the penne until al dente according to package directions. Reserve 1 cup of pasta water before draining.
Sear Proteins and Vegetables
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage slices and cook until browned on both sides, 3–4 minutes. Remove and set aside.
- In the same pan, add the chicken pieces. Sear until golden and cooked through, 5–7 minutes. Remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Sauté peppers and onions until softened, about 4–5 minutes. Add garlic in the last 30 seconds and sauté until fragrant.
Build the Sauce
- Reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir in remaining Cajun seasoning, salt, and pepper.
- Stir in grated Parmesan until melted and smooth. If the sauce feels too thick, add reserved pasta water a little at a time until you reach a silky consistency.
Combine and Finish
- Add cooked pasta, sausage, chicken, and shrimp to the sauce. Toss gently until everything is evenly coated and warmed through.
- Taste and adjust seasoning. Finish with chopped parsley and a final grind of black pepper.
Notes
Choose halal-certified sausage labeled as such, or use smoked turkey/beef sausage. Adjust Cajun seasoning to taste — start with 1 tbsp if you prefer mild, 2 tbsp for more heat. Shrimp is optional if you prefer only chicken or a vegetarian version.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 750mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!