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    You are in: Home / Recipes / Louisiana Mardi Gras Pasta Recipe
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    Louisiana Mardi Gras Pasta

    Louisiana Mardi Gras Pasta. Photo by eydiec

    1/1 Photo of Louisiana Mardi Gras Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Cindy Andrews's Note:

    This is one of many "Mardi Gras pasta" recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a cast iron pot (3 qt), melt butter over med-high heat.
    2. 2
      Add green onions, mushrooms and andouille.
    3. 3
      Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
    4. 4
      Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
    5. 5
      Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
    6. 6
      Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
    7. 7
      Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
    8. 8
      Do not stir with a spoon.
    9. 9
      Continue adding butter until all is incorporated.
    10. 10
      Remove from heat, add parsley and season to taste using salt and pepper.
    11. 11
      Gently fold in cooked fettudcine and serve.
    12. 12
      This is also good served cold as a pasta salad.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on December 26, 2013

      55

      This dish is amazing! I used crawfish, shrimp, and andouille. The only modifications I made were adding in diced yellow onion and cayenne. My husband is a foodie and LOVED it, suggesting I make it again in a few days when friends will be coming over for dinner. I served with garlic bread, which was a nice addition. You'll want to stuff yourself with it, and dishing out generous bowls, I got closer to 4 servings, not 6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2011

      55

      This is fabulous, BUT, next time I will add twice the shrimp( that I used because I had no crawfish in the freeze)r and twice the crab.. If I have the crawfish next time, I will throw that in too. We like stuff like this LOADED. This is "company quality" as a meal. Oh, and I had Texas Toast garlic bread and salad with it. We all just loved this for our Mardi Gras dinner. But, I will now make it ANY time of year!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2014

      We liked this dish, but were not as blown away as the other reviewers were. However, I acknowledge that I made modifications, so will not assign stars. I used vegan Tofurkey artisan andouille for the andouille and then I realized I was out of cream, so I subbed Greek yogurt, which still gave it a nice, creamy consistency. I did add more shrimp and crab as other reviewers suggested. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Louisiana Mardi Gras Pasta

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 515.3
     
    Calories from Fat 419
    81%
    Total Fat 46.6 g
    71%
    Saturated Fat 28.8 g
    144%
    Cholesterol 191.5 mg
    63%
    Sodium 470.4 mg
    19%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    andouille sausages

    shrimp

    crabmeat

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