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Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille Recipe

Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (155)

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Average Rating:

Total Reviews: 155

Showing 11-20 of 155

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  • on July 09, 2012

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    This recipe is almost perfect, except i could tell it was too much salt just by reading it. The essence and the sausage have plenty of salt, so I left out all of the extra salt except a pinch in the pasta water and it was fine. I subbed evaporated milk for the heavy cream, and I left out the basil. Otherwise, great dish.

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  • on June 14, 2012

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    This is an excellent recipe! I get tons of compliments every time I make this. I didnt have any andouille sausage, so I used beef Hilshire Farm sausage and used fettucine instead of penne. It was excellent!

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  • on June 04, 2012

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    Outstanding recipe. I made it earlier tonight and everyone loved it, even my 4 1/2 year old who is a very picky eater. The andouille sausage was a bit spicy for her but she gobbled up everything else. I didnt have Parmesan so I sprinkled a shredded cheese blend on top instead and it came out great.

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  • on May 19, 2012

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    This was Crazy Good!! I used italian sausage. Kept everything else the same. Amazing!! Amazingly good!!

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  • on April 22, 2012

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    I used turkey sausage because I don't eat pork and instead I use a cup of heavy cream to make it more moist//but it was soooo good can't wait to make it again

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  • on February 07, 2012

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    Excellent, used Portuguese Chourico instead of Andouille (don't care for Andoullie and deglazed with white wine. Other than that kept everything the same. Yummy, served with homemade Italian bread. Will make again sooooon!!! LOL :

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  • on January 17, 2012

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    OMG is this good! The chopping takes longer than the cooking. It is so tasty! Even my 3 sons, who don't like anything, liked this! The pickiest one ate 1/2 the leftovers late that night and the rest of it for lunch the next day. I chop up everything and then start cooking. Don't over cook the meats (esp. the shrimp because they will continue to cook when you throw it all together in the pan at the end. I use the medium sized raw deveined shrimp so there are more pieces than using the large. This is one of our favorites!

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  • on January 15, 2012

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    This is SO delicious. I was really hesitant at first because I never thought of Jambalaya with cream and parmesan cheese, but it's so yummy! My husband actually requests it (which is rare for him. I change it up just by omitting the shrimp, because my husband and I are not big seafood fans, and I just use chicken and sausage. I also don't add the extra pasta water, because I think the consistency is great without it. Other than that, I keep everything exactly as written, and it's just perfect.

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  • on January 09, 2012

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    Wow! Made this for BCS game....awesome and pretty easy. Added a little smoked sausage and also used red bellpepper because I like it better. I will definately make this again and recommend it to all. Will be great for potlucks also.

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  • on November 10, 2011

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    I made this for the first time this morning for a work potluck. It was excellent! Everyone loved it. It does have a kick so if you don't like spicy food you may want to cut back on the essence. Instead of buy it I made it following the recipe at the bottom; however, I didn't have the oregano and thyme. I used a fully cooked andouille from sprouts that doesn't have msg or nitrates. I don't think I'd change anything other than using less cayenne pepper in my essence when I make it for family. I have family coming in for Thanksgiving and I plan on making this Wednesday for when they arrive since it yields a lot.

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