NOLA Voodoo Pasta

Voodoo Pasta

In June 2018, we set sail on America, one of American Cruise Line's finest Mississippi paddle wheelers ever built. On the journey, we celebrated the music, history and culture of the Lower Mississippi and because our travels began and ended in New Orleans, a melting pot of French, African, and American culture, we thought what better way to kick off this trip than to share one of our dinners directly with you.

During our week long cruise, we hosted a Papapietro Perry Wine Dinner on the ship featuring some of the best in Cajun and Creole cuisine. To share this experience with you, we asked our own Kitchen Guru Chef Jim May to re-create one of the courses on the menu. After tasting the 2016 Pommard Clones Pinot Noir, Jim knew the perfect dish. Join us in spirit and toast a glass to Papapietro Perry Pinot Noir and a little New Orleans Voodoo! Laissez les bons temps rouler (let the good times roll)!

Voodoo pasta

Ingredients and Directions


  • 1 c. yellow onion, diced
  • 1 T. garlic, minced
  • 1 large red bell pepper, sliced into ¼” x 1" strips
  • 1 large yellow bell pepper, sliced into ¼”x 1" strips
  • 1 lb andouille sausage, sliced ¼ inch
  • 1½ lbs large shrimp (31-35 size), peeled, de-veined and tails removed
  • 1½ c. heavy cream
  • ¼ c. Creole mustard
  • 1 t. smoked paprika
  • ¼ c. chicken stock
  • Salt and pepper to taste
  • ¼ c. Parmesan cheese, grated
  • ¼ c. parsley chopped
  • 12 ozs. Dried penne pasta


Bring a large pot of water to a boil, add salt and penne pasta. Cook until al dente.

While penne is cooking, heat a large skillet over medium high heat and add onions. Cook until soft – about 4-5 minutes. Reduce heat to medium, add garlic, sliced peppers and sausage, cook for another 3 minutes, stirring occasionally. Add cream, mustard, smoked paprika and chicken stock. Bring to a boil. Add shrimp, cook for 3 minutes or until cooked through, add salt & pepper to taste. Drain cooked pasta, add to sauce. Heat through, spoon into a serving bowl and top with Parmesan cheese and parsley.

Pour a glass of Papapietro Perry Pommard Clones Pinot Noir and enjoy!

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