Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

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I love love this recipe! Didn't change a thing. Just perfect.

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Made it meatless, love it>

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This recipe is super delicious! Go above and beyond with quality ingredients and you won't be disappointed!!

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Yummy!! I will definitely be making again and again. I did make some changes though...I omitted the extra salt outside of the pasta water as there was enough in the essence mixture, and I added scallops to the recipe as well. I used more than 2 tsps per protein to season everything, more like 2 tbsps. I also ended up precooking the chicken & seafood so that I could add them all at the end and not worry about anything getting overcooked or rubbery. I added 1/4 of white wine to my chicken stock and only used approx 1/2 c of the cooking water. And lastly I added a little squirt of lemon on top of the pasta before serving. I took it to work and my coworkers destroyed it! Will be making again VERY soon!

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Awesome pasta dish! I used half the pasta and turkey sausage and it was plenty for four. Great taste and consistency of sauce. The combo of shrimp, chicken and sausage pleased everyone's palette. Easy to make too!

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I have never reviewed a recipe before, but went to the trouble of creating a profile JUST so I could review this one and add myself to the long list of satisfied diners. This recipe is terrific -- amazing flavor, consistency, and presentation that far exceeds the amount of effort expended in preparing it. It also made the house smell amazing. I used chicken andouille, home-canned tomatoes from my garden and fresh basil, and it was absolutely delicious. My only comment is that for 3 of us, half the recipe was more than enough, even with seconds (and, in my husband's case thirds. Bon apetit!

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Amazing! My husband use to go to a restaurant and get this every time and one day asked me to try and make it. He said it was way better! Took awhile to make it but was so worth it! We used red,green and yellow bell peppers which was great! The last few times I have made it I added more cream to make a creamier sauce! Worth making for sure!

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My partner and I thought this recipe was excellent! Next time we'll try lobster and crab meat. Mmmmmm!

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Caren asked "What is this 1/2 heavy cream"? Heavy cream is "whipping cream", it is cream that has more than 37% butterfat. Most grocery store whipping creams are just around 37% and take longer to whip. If you live in S. CA you can buy Altadena heavy cream which is higher than 37% butterfat, it whips faster and holds up longer in the refrigerator. You can boil heavy cream in sauces and it will not curdle. B.N. Home Economist,former cooking teacher.

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Amazing dish! My wife made this for me tonight and I went back for seconds, thirds and then fourths. Paired it with a Kiwi Chardonnay and am writing this with a fat belly and a big grin. Thanks for the awesome reciepe!