Pappadeaux Cajun Pasta Recipe
Description
Creamy copycat Pappadeaux Cajun pasta with shrimp, crawfish, and andouille sausage in a spicy Cajun cream sauce, ready in 40 minutes.
Ingredients
- 1 lb linguine, or fettuccine
- 1 lb large shrimp, 16 to 20 count, shells on
- 8 oz cooked crawfish tail meat, thawed
- 8 oz andouille sausage, sliced into coins
- 1 tbsp olive oil, or avocado oil
- 1 tbsp Cajun seasoning
Ingredients for the Cajun cream sauce
- 4 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 1 rib celery, finely diced
- 5 cloves garlic, minced
- 2 tbsp all purpose flour
- 1 cup shrimp shell stock, or seafood stock
- 2 cups heavy cream
- 1½ to 2 tbsp Cajun seasoning
- ¼ tsp cayenne pepper, optional
- 1 cup freshly grated Parmesan
- 1 tsp fresh lemon juice
Ingredients for serving
- 3 green onions, thinly sliced
- 2 tbsp chopped fresh parsley
- Extra Parmesan and lemon wedges
Instructions
- Boil the pasta: Cook the linguine in well salted water until just al dente, 1 minute less than the package says. Save 1 cup of pasta water, then drain.
- Season the shrimp: While the water heats, start the shell stock. Pat the shrimp dry and toss with the oil and 1 tbsp Cajun seasoning.
- Brown the andouille: In a large, deep skillet over medium high heat, cook the sausage 4 to 5 minutes until browned. Move it to a plate, leaving the drippings behind.
- Sear the shrimp: Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque. Set them aside with the sausage.
- Build the base: Lower the heat to medium. Melt the butter, add the onion, bell pepper, and celery, and cook 4 to 5 minutes until soft. Stir in the garlic for 30 seconds. Sprinkle in the flour and stir constantly for 1 to 2 minutes.
- Add the liquids: Slowly whisk in the stock, then the cream. Add the Cajun seasoning and cayenne, if using. Simmer 4 to 5 minutes until thick enough to coat a spoon. Turn the heat to low and stir in the Parmesan a handful at a time, then the lemon juice. Taste and adjust. Return the sausage and shrimp, add the crawfish, and simmer 2 to 3 minutes to heat through.
- Toss and serve: Add the pasta and toss until every strand is coated, loosening with pasta water as needed. Top with green onions, parsley, and extra Parmesan.
Equipment
- Skillet
Notes
Shrimp shell stock: Simmer the shells with 3 cups water, an onion end, and a celery top for 15 minutes, then strain.
No crawfish: Use an extra ½ lb shrimp or lump crab meat.
Salt: Cajun seasoning brands vary widely, so taste before adding any extra salt.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or stock.
Nutrition
Serving: 1ServingCalories: 1375kcalCarbohydrates: 101gProtein: 56gFat: 83gSaturated Fat: 45gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 383mgSodium: 1801mgPotassium: 960mgFiber: 6gSugar: 10gVitamin A: 5309IUVitamin C: 32mgCalcium: 506mgIron: 4mg