Creole Blackened Shrimp & Chicken Pappardelle: The Flavor You Thought You Were Paying For – Black Foodie Finder

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Creole Blackened Shrimp & Chicken Pappardelle: This Ain’t Your Basic Cream Pasta

Let’s be honest—some of y’all been paying $30+ for a plate of “blackened” pasta that’s all warm cream and no character. But this Creole Blackened Shrimp & Chicken with Andouille Pappardelle by @boydbrown3? It brings real flavor. We’re talking spicy, smoky, creamy, savory—every bite is packed like it’s Mardi Gras on a fork.

With juicy blackened chicken, jumbo shrimp, and seared andouille sausage folded into a bold, Cajun-spiced cream sauce, this pasta delivers layered flavor with soul. Tossed with pappardelle, it’s the kind of dish that’ll make you second guess every overpriced restaurant version you’ve had. This is homemade, high-key gourmet, with Creole heat and comfort food swagger.

What You Need: Ingredients List

For the Protein & Veggies

• 2 chicken breasts, halved into 4 cutlets
• 1 lb giant tiger shrimp or prawns, peeled and deveined
• 12 oz andouille sausage, sliced
• 1 bell pepper, diced
• 1 medium onion, diced
• 2 tomatoes, diced
• 6 cloves garlic, minced
• Creole, Cajun, or blackening seasoning, to taste

For the Sauce

• 4 tbsp unsalted butter
• ¾ cup seafood stock or white wine
• 1½ cups heavy cream
• 3 tbsp Creole or Cajun seasoning (for sauce)
• 1½ cups shredded Parmesan cheese
• Salt and black pepper, to taste

For the Pasta

• 10 oz pappardelle pasta
• 2 tbsp fresh parsley, chopped

Step-by-Step: How to Make Creole Blackened Shrimp & Chicken Pappardelle

1. Sear the Shrimp & Sausage

In a hot skillet with oil, sear shrimp for 2–3 minutes per side and set aside. Then sear andouille slices until browned and remove.

2. Cook the Chicken

In the same pan, sear chicken cutlets for 5–6 minutes per side, or until cooked through at 165°F. Slice and set aside.

3. Start the Sauce Base

Melt butter in the same pan, sauté onion for 1–2 minutes, then add garlic for 1 minute.

4. Build the Sauce

Add bell pepper and tomatoes, then pour in seafood stock and reduce by half. Stir in heavy cream, 2 tbsp of seasoning, and Parmesan. Simmer until thickened.

5. Finish and Serve

Add chicken, shrimp, and sausage back to the pan. Toss in the pasta until coated. Finish with parsley and extra Parm, then serve hot.

Pro Tips & Suggestions

• Use smoked paprika in your seasoning for extra depth.
• Sub the pappardelle with fettuccine or linguine if needed.
• Make it spicier with cayenne or Creole hot sauce.
• Double the sauce if you like it extra creamy and rich.

About the Creator

This recipe is by Boyd Brown, the flavor expert behind @boydbrown3, known for unapologetically bold and crave-worthy dishes. From Southern classics to Creole creations, his cooking always hits.

Boyd Brown | @boydbrown3