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

If you’re craving something with all the zesty, bold flavors of New Orleans right in your own kitchen, you can’t go wrong with this Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe. I absolutely love how the creamy, spicy sauce wraps around every strand of linguine, while the shrimp, sausage, and crawfish bring that perfect Cajun punch. Whether you’re planning a festive dinner or just want to treat yourself to something celebratory on a regular weeknight, this dish never disappoints.

I first tried this Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe at a friend’s house, and it instantly became a family favorite. The sauce is rich, tangy, and full of personality without being overwhelming, making it ideal for anyone who wants to explore Southern flavors but needs a dish that’s approachable and satisfying. Trust me, once you’ve made it, you’ll find that it’s a fantastic go-to recipe for entertaining or quiet nights at home.

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Ingredients You’ll Need

These ingredients come together to build layers of flavor that feel both celebratory and comforting. When you shop, look for fresh shrimp and quality smoked sausage—you’ll notice the difference in the final dish.

• Colossal sized shrimp: Bigger shrimp stay juicy and look impressive in the dish.
• Smoked sausage: Adds smoky depth—Andouille works great if you can find it.
• Heavy whipping cream: Makes the sauce rich and smooth.
• Crushed tomatoes: For that bright, tangy foundation in the sauce.
• Chopped mushrooms: Adds an earthy texture and balances the richness.
• Crawfish tail meat: The star seafood ingredient that brings authentic Mardi Gras flair.
• Linguine pasta: Its slightly flat shape helps catch the sauce well.
• Minced garlic: Fresh garlic amps up all those southern spices.
• Garlic powder, onion powder, paprika, and Cajun seasoning: The essential spices that bring heat and smokiness.
• Butter: For sautéing and adding richness to the sauce.
• Green bell pepper and onion: Classic Cajun trifecta with the garlic.
• Lemon juice: Brightens the sauce and balances the cream.
• Salt and pepper: To taste, adjusting the seasoning perfectly.

Variations

Part of the joy of making Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe is how flexible it is. I’ve played around with a few swaps to suit different moods or dietary needs, and it’s always a hit.

• Swap the seafood: If crawfish isn’t easy to find, shrimp and smoked sausage alone still create a killer dish.
• Heat it up: I add extra cayenne or a splash of hot sauce when I want more kick, especially during cooler months.
• Make it lighter: Substitute half-and-half for heavy cream, though the sauce won’t be quite as decadent.
• Gluten-free option: Use gluten-free linguine or another pasta shape you prefer without sacrificing flavor.

How to Make Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe

Step 1: Cook Pasta and Prep Seafood

Start by boiling your linguine according to the package instructions until al dente, then drain and set aside—don’t rinse it, so the sauce sticks better. While the pasta cooks, peel and devein your shrimp, then toss them with garlic powder, onion powder, some Cajun seasoning, and paprika. This seasoning mix is key for building that authentic Mardi Gras flavor base.

Step 2: Cook Shrimp and Sausage Separately

In a large skillet, melt one tablespoon of butter over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and opaque—don’t overcook or they’ll get rubbery. Remove and set aside. Next, add another tablespoon of butter to the skillet and brown the sliced smoked sausage for about 1-2 minutes per side; this brings out the smoky, caramelized flavors that your sauce needs. Set the sausage aside with the shrimp.

Step 3: Sauté Vegetables and Build the Sauce

Using the same skillet, toss in your diced onion, bell pepper, chopped mushrooms, and minced garlic. Stir and cook until the veggies soften, about 4-5 minutes, so they share those lovely fragrant flavors. Then squeeze in the lemon juice and give it a quick stir; lemon brightens and lifts the sauce like magic.

Step 4: Add Tomatoes, Cream, and Seasoning

Pour in the crushed tomatoes and heavy whipping cream, stirring to combine. Then season everything with that remaining tablespoon of Cajun seasoning plus salt and pepper to taste. Add the crawfish tails and let the sauce simmer gently for 10-12 minutes until it thickens and those flavors really meld together. You’ll notice the sauce turning rich and creamy, which is exactly what you want here.

Step 5: Combine Everything and Serve

Once the sauce has thickened, toss in your cooked linguine and stir well to coat every strand. Top with your cooked shrimp and sausage, and if you’re feeling fancy (or just love cheese as much as I do), sprinkle on some shredded Parmesan. Serve it up with some crusty garlic bread, and you’re all set for a meal that’s bursting with flavor and perfect for sharing.

How to Serve Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe

Garnishes

I love to top this dish with freshly chopped parsley or green onions for a pop of color and fresh flavor. A sprinkle of Parmesan cheese adds that perfect savory touch, and if you’re feeling adventurous, a dash of hot sauce on the side never hurts—especially if you like a little extra heat!

Side Dishes

Garlic bread or a warm baguette is a no-brainer alongside this. A crisp green salad with a light vinaigrette balances the richness beautifully. Sometimes I serve it with roasted veggies or even a simple coleslaw for some crunch and freshness on the side.

Creative Ways to Present

For special occasions, I like serving this pasta in individual hollowed-out mini bell peppers—adds a festive Mardi Gras look and makes plating fun. You can also serve it in shallow bowls with colorful napkins and beads to really channel that New Orleans party spirit at home.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I like to separate the pasta from the sauce if possible; it helps keep the pasta from soaking up too much sauce and getting mushy overnight.

Freezing

I’ve frozen the sauce (without pasta) successfully by letting it cool, then placing it in a freezer-safe container. When you thaw it, add fresh pasta or reheat with some extra cream to bring it back to life.

Reheating

The best way to reheat is gently on the stove over low heat with a splash of cream or milk to loosen the sauce. Microwaving works in a pinch, but stirring every 30 seconds helps keep things creamy and prevents the shrimp from getting rubbery.

FAQs

Final Thoughts

Making Mardi Gras Pasta with Shrimp, Crawfish, and Smoked Sausage Recipe has become one of those dishes I turn to whenever I want something that feels festive but is so easy to pull together. It’s got that perfect balance of creamy, spicy, and smoky that keeps everyone coming back for seconds. I really hope you give this recipe a try—you’ll enjoy the way it brings a little Mardi Gras magic straight to your dinner table!

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