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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 26, 2013

      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.

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    • on March 21, 2011

      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!

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    • 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!

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    • on April 06, 2008

      Fantastic! My husband and I made this for a Mardi Gras themed dinner party and it was a huge hit. I stumbled on this recipe by accident while we were in the late planning stages of the party and wanted to try it. We LOVED it and decided to serve it at the party. The first time I made this, I used pre-cooked andouille sausage. The second time, I used uncooked. It was great both ways, but the precooked obviously held it's shape better. I also used less butter. I probably won't make this again because it is so high in calories and fat, but it was truly a delicious addition to our Mardi Gras Dinner Party table!! Thank you!

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    • on June 09, 2006

      I made this recipe and it came out GREAT! Better than Pappadeaux's! My boyfriend loved it. The only thing I added was shrimp so that mine had crawfish, sausage & shrimp. I also added Parmesan cheese on top.

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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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