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Seafood Pasta Jambalaya Recipe

Seafood Pasta Jambalaya

Recipe courtesy Waterstreet Oyster Bar

Show: $40 a Day

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on January 30, 2013

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    Did it with quinoa instead of pasta. Delish

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  • on September 24, 2011

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    Wonderful! My family's new favorite. I had to omit the crawfish because of an allergy. And I oven-roasted the tomatoes before adding. It takes me a little longer than an hour to make but is well worth the effort. We alternate between serving it over pasta one time and rice the next.

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  • on July 07, 2011

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    This is excellent. I have to make it every week for my kids.

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  • on June 30, 2011

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    This recipe is awsome! I left out the crawfish tails and did not add the shrimp until everything else was cooked -- The Andouille Cream Sauce is absolutely the best.

    I plan to make it again this weekend.

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  • on June 21, 2011

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    This is a solid recipe with great flavors. Omitted the crawfish. The Andouille sauce makes it.

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  • on March 18, 2011

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    i am from corpus christi and have had this dish at Waterstreet several times. i finally worked up the courage to try and make it. it tasted exactly the same! thanks for posting the recipe!

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  • on March 13, 2011

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    The cream sauce at the end of the recipe totally makes it

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  • on April 11, 2009

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    This was a terrific, spicy light pasta dish, with the following changes: no cream sauce and no sausage. The blackened spice plus the cayenne blended very nicely with the onions, tomatoes, and garlic -- I used extra tomatoes when making the sauce. It didn't need the sausage to taste spicy and the sauce did a great job of clinging to the chicken and peppers. This was very fast to make and will become a regular for me.

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  • on November 18, 2007

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    I honestly have never made anything Cajun before, but after trying this recipe, I'll definitely be cooking Cajun more often. I cut the butter down to 3 tablespoons and added olive oil to saute the veggies. I also used fat free evaporated milk rather than cream. The flavors in this Jambalaya are incredible! I love the heat in the seasonings. My husband said you can DEFINITELY make this again!!

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  • on March 23, 2007

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    Oh My Goodness! I just ate at this restaraunt this week. I was searching online for a recipe that would be close because I'm so hooked on this dish. How wonderful to find the EXACT recipe! I can't imagine anyone eating this dish and not falling in love with it.

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