Celebrate Mardi Gras like the locals with this comforting and delicious Gumbo Pasta Bake that’s filled with shrimp, chicken, and andouille sausage!
Even though we don’t properly celebrate Mardi Gras, I can never pass up the opportunity to cook a themed dinner on any holiday. Just ask these Dark Chocolate Porter Brownies I made last St. Patrick’s Day! On Fat Tuesday this year, I’m definitely going to be making this Gumbo Pasta Bake to pretend like a true Louisiana native.
I’ve been to New Orleans once and let me tell ya, it lives up to its reputation. Let’s just say we went for a day trip and ended up getting a last minute hotel to stay overnight.
I left the next morning without my Raybans, a killer headache and a 2-foot rip in my maxi skirt (which was the only item of clothing I had). I’d say we did ‘Nawlins right. I would absolutely go back in a heartbeat.
I would love to go during Jazzfest, but I think Mardi Gras would for sure give me a panic attack. That many people drunk and crammed into tiny bars? No thank you. I will however, be celebrating with a homemade king cake.
I promise Matt I’ll make him one every year and I never do. This time, it’s going down. Let me know if you have a tried and true recipe you love and be sure to whip up this pasta!
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 cup okra, sliced
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme, chopped
- 1 pound raw shrimp peeled and deveined
- 12-ounces andouille sausage links, sliced
- 1 large chicken breast, cubed
- 16-ounces Cavatappi, fusilli, or other short-cut pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded white cheddar
- 1.5 cups shredded gouda cheese
- ½ cup fresh flat leaf parsley, chopped
- Heat oil to medium in a large stockpot or skillet. add onion and celery and saute 8 minutes.
- Add bell pepper, okra, and garlic. Saute 8 minutes.
- Add Cajun seasoning, salt, and thyme and saute an additional 3 minutes. Remove mixture to a plate and place skillet back over heat. Add shrimp, andouille, and chicken and cook until chicken is cooked through about 5 minutes. Add the protein to the plate and return the skillet to the heat once again.
- Preheat the oven to 375ºF. Prepare the pasta according to package directions.
- Melt butter over medium heat. Add flour, whisking until combined. Slowly whisk milk and heavy cream and continue to whisk until smooth. Reduce heat to medium-low and cook milk mixture for 3-5 minutes or until it begins to thicken (do not let the milk boil). Whisk in white cheddar cheese and 1/2 cup gouda, stir until smooth. Carefully toss pasta with cheese sauce and cooked vegetables and meats.
- Pour pasta into a baking dish that is sprayed with cooking spray. Top with the rest of the shredded Gouda.
- Place pasta in the oven and bake for 12-15 minutes or just until cheese has set.
- Finish with the chopped parsley and serve hot from the oven!