Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

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It was very good, I especially liked the shrimp seasoned with the Essence. The whole dish was very unique. Thanks Emeril!

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This was a hit, and tasted even better the next day!

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Made this last night; ate it right after it was done, and was a bit soupy, I was hoping the sauce would be a bit thicker and creamier. Well, after dinner, I was putting the leftovers in a container, and the sauce was almost completely soaked into the noodles and it looked wonderful!! I can't wait to try the leftovers. So - I'd suggest waiting a little bit to allow the sauce to thicken. Also, next time I make it, I'd be sure to drain the pasta earlier, it was already al dente when I drained it. ALSO - USE A HUGE POT! I had to pour the noodles and sauce mix into a larger pot because I ran out of room. But great flavor, I'll definitely make it again!

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I cooked this recipe several months ago for my boyfriend and I and we LOVED it. It was so good that I now serve it for dinner when family and friends visit.
They absolutely love it too.

Some of the substitutions I made are:

I used fettucine instead of penne. I also did not have andouille sausage, and substituted hot italian turkey sausage, since we don't eat pork. I also did not add the extra 1/2 tsp. of salt at the end. Emeril's Essence provided enough seasoning for my taste, and those of my guests. It was delicious!

This will be my "go to" recipe when I want to wow my guests, and fix something special that is delicious, and that everyone will enjoy.

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My husband and father love Cajun pasta, so I had to try this recipe from Emeril. There are a lot of ingredients, and you have to keep at it once you start, so I did everything mise en place first, which definitely helped. It is not a "quick fix" meal, but soooo worth the time and effort. This is one of the best dishes I have ever made! The flavors are AMAZING!!! I inhaled two bowls and could have gone for more, excpet that I had to share it with my family, who also raved about it! I did not find it spicy, which I think is a great way to serve it so that people (like my husband can just add a little cayenne to their portion to spice it up. I also think the andouille really makes the dish, so look high and low for it (I used Johnsonville's brand. The only change I made was that I used dried thyme and basil instead of fresh (I'm a use-what-you-have penny pinching cook. I disagree with others that it tastes better as leftovers. While it did reheat well and still had a creamy, pleasant taste, I found it lacked the punch and explosion of flavors of being fresh, so I recommend serving it immediately. I plan to make a huge batch of this and stick it in a crock pot the next time I need to bring a dish to an event.

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This is the second time I tried this recipe, this time it was better. I used orzo pasta instead and added spinach instead of tomato. Everyone loved it.

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I made this yesterday, and what a hit !!! A little time comsuming to make, but well worth the effort. I'm looking forward to eating the leftovers (comments below Just enough spice to make your mouth water. Yes I'll make this again

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We tried this recipe over the weekend and loved it! The only thing I wasn't crazy about was the amount of Thyme used AND the amount of time it took to make : I thought the Thyme was a little strong so I won't be using as much of it next time and it's not a quick fix meal. Took me about an hour or so but that could just be me since I don't cook that often : I substituted the andouille with Trader Joe's Chicken Andouille as well and used langostino's instead of shrimp. I have to agree with everyone else that this dish is actually better the longer it sits in the fridge...we had leftovers for 2 days and the last day was the best!

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I made this for my boyfriend and he loved it!!! But it really tastes great the next day. Try it with orzo pasta!

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This recipe is so flavorful - everyone I serve it to asks for the recipe. Our family loves it!