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!

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Yield: 8 Servings

Gumbo Pasta Bake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Celebrate Mardi Gras like the locals with this comforting and delicious Gumbo Pasta Bake that's filled with shrimp, chicken, and andouille sausage!

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Ingredients

• 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

Instructions

1. Heat oil to medium in a large stockpot or skillet. add onion and celery and saute 8 minutes.
   
2. Add bell pepper, okra, and garlic. Saute 8 minutes.
   
3. 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.
   
4. Preheat the oven to 375ºF. Prepare the pasta according to package directions.
   
5. 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.
   
6. Pour pasta into a baking dish that is sprayed with cooking spray. Top with the rest of the shredded Gouda.
   
7. Place pasta in the oven and bake for 12-15 minutes or just until cheese has set.
   
8. Finish with the chopped parsley and serve hot from the oven!

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