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Mardi Gras Pasta with Shrimp, Crawfish, and Andouille Sausage Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 7 servings

Description

Mardi Gras Pasta is a flavorful Cajun-inspired dish combining succulent shrimp, smoked sausage, crawfish, and a creamy, spicy tomato sauce tossed with linguine. This 45-minute recipe brings the rich tastes of New Orleans to your kitchen with a perfect balance of spices, fresh vegetables, and creamy textures for a festive and comforting meal.

Ingredients

Seafood and Meat

  • 1 lb colossal sized shrimp
  • 8 oz smoked sausage
  • 12 oz crawfish tail meat

Vegetables and Aromatics

  • 1/2 cup chopped mushrooms
  • 1 diced green bell pepper
  • 1/2 diced onion
  • 1 tbsp minced garlic
  • juice of 1/2 lemon

Pantry Ingredients and Spices

  • 1 package linguine pasta
  • 2 1/2 cups heavy whipping cream
  • 1 15 oz can crushed tomatoes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tbsp cajun seasoning (divided)
  • 2 tbsp butter
  • salt and pepper to taste

Instructions

  1. Cook Pasta: Cook the linguine pasta according to the package directions until al dente, then drain and set aside.
  2. Season Shrimp: Peel and devein the raw shrimp. Season them evenly with garlic powder, onion powder, 1 tablespoon of Cajun seasoning, and paprika.
  3. Cook Shrimp: Heat 1 tablespoon of butter in a skillet over medium heat. Once melted, add the seasoned shrimp and cook for 2-3 minutes per side, or until fully cooked and pink. Remove shrimp and set aside.
  4. Cook Sausage: Using the same skillet, add another tablespoon of butter. Once melted, add the sliced smoked sausage and cook 1-2 minutes per side until sausage is browned. Remove and set aside.
  5. Sauté Vegetables: In the skillet, add diced onion, diced green bell pepper, chopped mushrooms, and minced garlic. Cook over medium heat until vegetables are softened and fragrant.
  6. Add Lemon Juice: Pour in the juice of half a lemon and stir to combine with the sautéed vegetables.
  7. Add Liquids and Seasoning: Stir in crushed tomatoes and heavy whipping cream. Season with the remaining 1 tablespoon of Cajun seasoning, salt, and pepper to taste. Mix thoroughly to combine all flavors.
  8. Add Crawfish and Simmer: Add the crawfish tail meat to the sauce and simmer on low heat for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Combine Pasta and Sauce: Once the sauce has thickened, add the cooked linguine pasta to the skillet and toss until the pasta is fully coated with the sauce.
  10. Serve: Plate the pasta and top with the cooked shrimp and browned sausage. Optionally, sprinkle with shredded Parmesan cheese. Serve immediately with garlic bread for a complete meal. Enjoy!

Notes

  • If desired, substitute heavy whipping cream with half-and-half for a lighter sauce.
  • For extra heat, add cayenne pepper or hot sauce to the sauce.
  • Ensure shrimp are not overcooked to keep them tender and juicy.
  • The dish pairs well with a crisp green salad or steamed vegetables.
  • Leftovers can be refrigerated for up to 2 days and reheated gently to prevent sauce separation.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun/Creole

Find it online: https://saraflavors.com/mardi-gras-pasta-with-shrimp-crawfish-and-andouille-sausage-recipe/