Pappadeaux Mardi Gras Pasta Copycat | Shrimp, Crab & Andouille Linguine

What's up, everybody? Hey, check it out. Listen, if you guys have been following me for a minute, you know that my favorite restaurant is Papa Do's, right? So listen, I'm gonna go ahead and pay homage to Papa Do's, but I'm gonna do it my way, right? They make a linguine, you know, a linguine Mardi Gras. You know what I mean? It's like super. Hey, listen, just everything about it is good. So look, I'm gonna go ahead and put my take on it. We finna copycat it. So let's get it. Now, like always, right? We gonna keep it up, you know, keep up with the tradition. I want you guys to look at these ingredients. This right here, I got all of this over here on the side. This is gonna be my garnish, right? This is what you're gonna need to replicate, you know, this recipe, right? Super simple. And of course, this is gonna be the star. You know what? I wish I could have got some bigger shrimps than this. I like them big, giant, giant shrimps. Almost like a prawn, you know what I mean? But anyway, don't forget the full ingredient list is on my website, that's smokingandgrillingwithab.com. And that's W-I-T-A-B.com. All right, now look, the first thing we're gonna do is we're gonna lightly, you know, put some olive oil on here, right? Now, this is extra virgin olive oil. I just drizzled some on there. This right here is garlic infused. If you guys wanna know what I use, right? So we put that in there. I think I'm gonna use this here. You know what I mean? We'll just make sure all of it got a little oil on it, right? Then we're gonna come with our Cajun seasoning, right? And you guys know what I like to use. This is my Creole kick, right? So let's go ahead and hit this. You wanna do this right away. Reason I'm doing this, cause you know flesh of the shrimp, you know, it would absorb it. We wanna be able to taste it throughout, right? All right, so look, now what we wanna do is we wanna go ahead and start, you know, bringing our linguine up to, you know, we wanna make it and we wanna make it al dente. Now, it depends on the brand you guys have. You gotta read your box and do what it says on that box, right? So I'm gonna go ahead and do mine. Actually, I'm gonna do all of this, but I only need so much of it, right? So we'll just add that in there like that. I got it on high. I already put my salt in there. And then let me give you guys a real level up. You know what? If you want to, you can go ahead and take you some better than bouillon. You know, just take a teaspoon of that and then put it in your water. Listen, when you got that flavored water, guess what? You got it. That's starchy pasta water. We wanna save that. We're gonna use that to help. You know what I mean? So when you get everything, it start drying out a little bit as you, you know, stirring everything up, you add a little bit of this to it. And that just like makes it a little bit more creamy and the starch helps it stick to the noodles. Okay, so listen, we get ready to discard the water anyway, right? We're gonna put it in the colander. I think I said earlier, maybe a half a cup, but we're gonna go ahead and get a whole cup. What difference does it make? We finna pour it all out anyway. Now, take this. We'll go ahead. I got a colander in the sink. Now to stop that cooking process, we're gonna go ahead and turn that cold water off. All right, so look, pasta, we got that sitting in the colander. It's still cooling. You know, we stopped the process, right? So now, listen, I put a little fire and leave the bottom in here. I thought I did. We'll just leave it like that. Right, because what we're gonna do is we're gonna do something a little different. Normally, I put some type of oil or butter in here because we're gonna do a little saute. But this time, we're gonna do something a little different. We're gonna go ahead and put these on here and kind of like, almost like, you know, like grill it. Let's see what happens. Now, remember I say we not put no butter or nothing like that in there, so I can't just dump this in here. So I'm gonna drop these like this. And when you do, you hear that little sizzle? That's it. And they not gonna just slide around until they release anyway. So that's why I'm putting them in here individually. All right, so let's go ahead and take a look at the bottom of these. You see how I get that little char right there on the side? On the edges right there? That's what we wanna have. All right, so now we'll just flip them over, right? All right, so when they done, again, they got these little black around the edge. Again, I'm gonna show you guys. Look, I just put it on the plate so you guys can see it. I just turned my fire off, by the way, right? It's a little bit different than the way we normally do it, you know what I mean? But if we wanna grill them and get their marks, don't forget, that's the flavor. It just changes the profile of the shrimp. All right, so look, I'm gonna set this over here to this side. Now, let me go ahead and get my andouille, right? So this is what we gonna do. I'm gonna put this in here. So we wanna brown a little bit of this too. Now that we got that added up, look, I put my heat back on, right? So when we put this in here, the andouille and all of the oils inside of this will help pick up any of the fondness down here on the bottom. All right, so let's put this like this. And let's start getting some heat on that, getting it to like, you know, release its oils and so it can pick up some of that. And you know what? We gonna brown it just a little bit too. So once I got it all, you see how I'm kinda like pushing it towards the middle? This is kinda like a big, giant sauce pan. You know what I mean? So what I'm doing is, actually, this is my frying pan. So what I'm doing is leaving it like this because the fire's right here in the middle. It's concentrated there, so we'll just leave it alone and let it brown. All right, so while the sausage is working, I'm gonna go ahead and just start, you know, cutting these down. All right, so I wanna move some of these over here just so you can see. You can see how they brown. They brown nicely. And the key is, when you wanna do your browning, you don't wanna move it around, you know? So let me look at my fire down here. I got a medium flame, right? But now it's time to take those out. So I'm gonna go ahead and just move my shrimp over to the side, right? They all gonna get together and have a party anyway. So let's go ahead and take these out. And we gonna leave everything else in the bottom of here, right? You know why? Because now it's time for us to go ahead and hit it with our, I think we gonna go ahead and go with our mushrooms next. Now we gonna go ahead and add, right? We're gonna add our mushrooms. Now, if you come in here, look. This is what they look like when you don't touch them. You know what I mean? You just put them down there and you just let them work. Only took a couple of minutes, right? I went three minutes under a medium flame. Look at this. You wanna know how it look? Look, come here. You still say you don't eat, you know, mushrooms? Come on, folks. I'm putting all of this on here. The next we finna prep these, which I should have done already. We finna prep the onions, right? So we'll let that go. Now, as that melts, let's come on over here. Let's go ahead and dice this down now. All right, now we just go ahead and add this here, right? And then again, you look at the size of my dice. You just want it to be small like that. You know the rest. You know I'm gonna get in here and let this onion pick up all of that goodness down there too. The acidity in that is gonna really get the fond up. All right, so let me just make sure I got it all coated with all of this flavor. All right, now it's time to load up my press. All right, we're gonna go ahead. Oh, you know what? Let's bring this back in the center. You know what I taught you guys? It's better to put, you know, when you got a hot pan, it's better to put, check this out, it's better to put the minced garlic on top. That way it doesn't hit that on the bottom yet until I'm ready to, you know, start. Now I got time to go ahead and do whatever I want to do. And I love this press right here because all of that on the side that you think that might go to waste, it don't. I put it back in there and I just repress it. And we try to get it all done, right? Just like that. So now that I have my garlic on top, notice I'm talking because I'm filming, right? And it's sitting on top. I don't have no, I'm not worried about it burning. Now I'm at a medium flame under here. Not a medium high, but a medium. Now we get out here and do this. Now listen, this is only gonna be in here for about 30 minutes. I mean, excuse me, 30 seconds, right? Just enough that when you smell it, kick back and just say garlic like, oh, it just told me hello just now. I got it. Now that we have that, you know, going, okay, so that was the minced garlic. Now we're gonna get ourselves about a tablespoon, right? This is just a tablespoon of, you know, tomato paste, right? Now listen, this don't melt like what you guys think. A lot of people think like, oh, it's supposed to melt. It doesn't, it just loosens up a little bit. I mean, then once we started incorporating the rest of our ingredients, then it would dissolve completely. All right, to go back to looking at the paste, the tomato paste, see, it doesn't really turn to a liquid like you think until I add my next ingredient, which right here would be my tomatoes. Look at that right there. Now it kind of like dissolves, gets a lot of heat. Can you see the way we building up this flavor now, folks? Then we keep this right here over the rest of this fire, it all comes up. All right, now come on in here and take a look at this. Now look, this is just after about, this probably been going for about four minutes, maybe. Maybe, yeah, about three minutes. Remember, I still got a medium flame underneath the bottom here, right? Next thing we're gonna do is we're gonna come with our stock. Now this really loosened it up right here. Now what I'm gonna do is I'm gonna keep this under this flame until I see it starting to simmer again. Now, you know, we come back to a simmer. I don't know if you guys can hear it. Remember, I'm just still using a medium flame. Now look, I'm gonna tell you what that medium flame do. That's for all of my people that, you know what I mean, you moving around and, you know, or especially if you new. When you, it's very, very unforgiving, excuse me. It's very, very forgiving when you got it low. Takes a little bit more time to achieve our goal, but we don't burn nothing. Right, so now I'm finna come with my heavy cream. You see that? Look, we just pour that in here like this. You can see it's heavy. Now, now we go ahead and just work this again. You see, now we making that sauce. You see how this is looking right here? Now I might bump it up just a little bit. When I say a little bit, you know what, we gonna go from medium to like a medium high. Let's go ahead and get that back. Meanwhile, I'm gonna come over here and rinse this cup out. This would be a perfect example of what we were talking about. Heavy cream, all that residue in here. I try to keep my water as clean as possible, right? We just get all of that off of the side as much as we can without wasting too much water, right? That's much better than the way it was. Then I put it in my water. You guys should be feeling, you know, good about where you at right now. I want you to come on here. I'm not gonna touch nothing. You can see it. You know, we got the andouille in there. You can see that, obviously. You know, we got a few other things inside of here, but look at how the combination of this little medley that we put together right here. You see that right there? Yes, sir. Now I want you to pay attention over here. If you look at my board over here, this is how when I cook. Even today, I don't care how many times I made something, I cook so much, I can't even tell you what I made yesterday, right? So what I do is when I pull my ingredients, I measure them, and then as I need them, since I'm done with there, we up to a boil now or a nice little simmer. I got everything that's going in here next. If you guys do this, this will make it so much easy and so much fun, you know, to go ahead and cook, right? So I'm gonna go ahead and start adding everything that I have left. Oh, I was gonna say obvious because this could be a soy sauce or nothing, but this is a W sauce, right? The W sauce play a role too. You know what I mean? It's gonna give us what we missing from having like a crawfish in it, right? We got white pepper. We got paprika, right? Once we get that in there, now we start working this around and making sure we mix this, right? I don't know. I'm not just saying it either, folks. Listen, it smell good. You know what I mean? When I say smell good, can you smell it? Who's that dude that say something? Enough to rock. Can you smell what I'm cooking or what's in the kitchen? Whatever you say. I know I probably done beat it up. Now, next thing we're gonna do is we gotta get in there with my favorite, right? This right here is Creole kick. This right here is what takes the dish to the next level. Now you guys can use whatever you have. Half of the United States of America got this right now, but anyway, you wanna go ahead and put this in here just like I'm doing. We wanna season it. Now, if you look at my board right there, this is gonna be a cool part. You look at my board. Look, I got a couple of little spoons right there. Why? Because we gotta test this and taste it and see where we at. See if we like it. If we like it or if we close, we make an adjustment if needed. And if not, we move on. Now, I'm finna go ahead and turn this down. Back down to medium because it's cooking a little fast for me. You know what I mean? Let's get back to the safe zone. You'll see it. See, look at there. It's settling in on its own. Now, one of the things I'm gonna do is, I don't care what I'm making, I got to hit it with a pinch of kosher salt. Right? And then, you know, everybody's favorite, that black, that fresh black crack. Okay, so here we go. Look, instead of me shredding that down, listen, I have some shredded Parmesan that I just used, I think, yesterday. So listen, we gonna go ahead and use that. Now, you only wanna put like a, anywhere from a half to a third, right? So I already, I'm already shredded. Look, I'm gonna add some in here like this. You know, when you've been making something for a minute, you kinda like know what it is by eyeballing it. Don't forget, on my website, I got it all measured out for you guys, and go there, take screenshots, download it. You know what I mean? However you wanna do it. Now, let me get these in here. Let's get this going. Now, you'll notice, as we keep it under this fire, and we starting to add Parmesan and all that, it's starting to like thicken up. Remember, we got that pasta water that's waiting on us. Now, next thing we gonna do is, we gonna add our sausage, right? Listen, let me just say it this way. We ain't gotta like strain it all. You know what I mean? Saying it like that. Look, we gonna add our sausage. We gonna add everything to this except our shrimp, because we gonna add that really like at the last end. And that's really like for like on top, right? So, we just put it in here like this. That'll be good. Let me go ahead and give this a stir. And then if I need some pasta water, you know that's waiting on me, right? So, we add this here. I know some of y'all right now saying, I wish I was there to get some of that. I wish you was here too, because I'd be charging you. No, I'm just joking. All right. So, we've got that going. You can see why I say we gotta have pasta water, right? You gonna have something. You know, thin it out. Make sure it coat. And you see it starting to get thick on me. Now, next, I'm gonna go in here, grab this linguine, right? And now we getting ready to add that. Now, I went ahead and made that whole box, but you don't need the whole box. Here's the thing about this. Let me get this out of the way. When you take it, I don't be running water on it or nothing like that. I don't put butter on there, because I feel like when you put butter on here, it coats this and keeps it, makes it where it won't all, you know, what am I trying to say? Make it where it won't, my pasta sauce won't stick to it. So, I like it when it's nice, thick, and not sticky like it is. All right. So, we just start adding this. We just take our time getting this in here. Once I get this, you know, in here and get it, keep it from being, you know, all tangled up. Now, I'm gonna start bringing this like this. This should be about the time when everybody's saying, oh yeah, I see where you're going with it now. All right. So, this right here is gonna be key, folks. Now, here's my pasta water, right? Now, I just want to show you, if I mix this around, look, we getting a little thin, right? You see these right here are not really coated, right? So, check me out. Now, I'm gonna go ahead and add the water to it, right? Just a little bit. You see, you can hear it. It starts loosening it up. It starts gonna do its thing. I'm gonna just keep tumbling this and it's gonna start, you know, sticking to it. You know? Look. You see that right there? I can actually add just a little bit more. Don't need a whole lot. I went ahead and lit a fire underneath the bottom. Listen, we got a low heat, right? When I say low, I mean low. Don't forget, if you need any more water, as anything has been sitting here, depends on how long you getting it, there's nothing wrong with it. You got the pasta water. Don't just discard it. You know, you can get in here always and just work this back and forth, right? And it'll loosen up and give you what you need. Now, you remember we did have some lump crab meat, right? So this is how we're gonna do this. I'm gonna take this out. I'm gonna add this to it, but this time we're not gonna be mixing like that. What we wanna do is we wanna kind of like fold it in. Now, instead of me folding it in that way, I'm gonna go ahead and bring my tongs into the game because we're gonna pick it up. Just bring it over like that, right? So look, I'm not gonna talk about it. We about to be about it. Any of the juice that be in here too, we wanna keep that. You know what I mean? You want that to be in here. That's part of the dish, right? If you had it before. And then look, look at that crab meat right there. How come when you get down to the nitty gritty and you get to these kind of points and you'll cook, your voice change and all that, you looking around telling somebody, hey, somebody come in here and look at this. Hey, but we finna go ahead and make that happen, right? So now we finna go in here and just get it, right? All right, now we just add just a touch of lemon. Fresh squeeze. Woo, that's him right there. Now I'm gonna turn this fire off on the bottom. All right, we gonna flip this, excuse me. We gonna fold this, right? And yes, if it breaks up, that's fine, but you still got some large lumps in here also. And that right there, eat the raw pasta, folks. Okay, so this is what we come up with right here. Listen, I gotta take pictures of it. I gotta keep it warm. And then I just made enough for just everybody here. You guys gotta believe me when I tell you, listen, call Papa Don, tell him like, hey, somebody out there copycatting your dishes. Anyway, this right here is fire. I wish I did have some crawfish. Actually, I'm gonna pick up some later on this evening, but I went ahead and just picked this up. Oh, and guess what's gonna be dropping this week? We finna do a seafood boil. I'm gonna go ahead and do it like these restaurants do it. We gonna do it in the bag. Now, with that being said, you see the pictures and all of that? Listen, I don't wanna mess this up. I gotta go ahead and get us a thumbnail. Now, I want you guys to talk to me down in the comment section below. How many of you guys even know who Papa Don's are? And then if you've been following me for a minute, I want you to tell me, do you like the copycat series that I'll be doing, right? I'll probably put them back on there, but if you just type up a copycat with AB or something like that, then all of the other videos I've done, you know, show up. Listen, super easy. I showed you how to do it all the way down, like, you know, doing your dishes. Now, with that being said, now listen, if you're new to my channel, let me take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, listen, it's a channel out here that's simplifying these recipes and taking the mystery out of cooking. Now it's time to go take this and go cheese. I'm out, peace.