Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Show: Emeril Live
Episode: Surf & Turf
Rate This RecipeRead users' reviews (155)
- Recipe categories: Shellfish, Shrimp, Meat, Pork, Sausage, Dairy, Cheese, Poultry,
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- ratings & reviews(155)
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Average Rating:
Total Reviews: 155
Showing 111-120 of 155
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By epps97_11047403
Council Bluffs, IA
on September 08, 2008
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I made this dish last night for my family. It is absolutely wonderful. It was fun to make and tasted great. I doubled the recipe since I was feeding 6 and I'm glad I did - everyone wanted leftovers to take home.
By bw2323_11037981
Milwaukie, OR
on September 05, 2008
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This recipe is "ok." Its fairly easy to make with lots of flavor, however is way to salty. I also didnt care for the andouille sausage in it. I think a better substitution would have been a smoked brat or kielsbasa sausage. The chicken also was very bland. I think it would have been slightly better if the chicken were cut up into slightly smaller pieces.
By dirah2001_5043384
Kansas City, MO
on September 04, 2008
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im a new chef who was pretty scared to try this recipe, but it was great. everyone should try it. the reciipe seemed to be a little heavy on the salt so i scaled it back. other than that, its perfect.
By eegrotz
Milwaukee, WI
on August 23, 2008
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I just made this for my dad and myself last night and we both loved it! I added a little extra Cajun seasoning to make it even spicier. I doubled the pepper and onions and used fresh tomatoes right from our garden instead of caned.
By pstire1_5343367
lbany, NY
on August 01, 2008
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My family really enjoyed this recipe--even my picky eater. I used orzo instead of penne rigate for a more athentic look.
By anitajoe
KY
on July 29, 2008
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If I could give this recipe 50 stars I would. So good!
By linda.lenox_108...
Portsmouth, VA
on July 27, 2008
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This is without a doubt the best pasta recipe I have ever tried. My family was enraptured...the textures are amazing and talk about the perfect balance of spices and herbs! A definite repeat performance.
By ahrensk_10756680
White Plains, NY
on July 17, 2008
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One of the simplest recipes I have ever used. Amazing taste and textures.
By tipradia_10715324
Houston, TX
on July 10, 2008
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This recipe is a sure keeper! The flavors make you want to come back for thirds! Ive made this our family's Thursday dinner:
By judyfrostwood
Atlanta, GA
on June 29, 2008
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When I made this recipe my family looooooved it! I made emerils essence by his recipe except I omitted the cayenne and used half the paprika. The andouille sausage I used was very spicy and the heat level on the package was only medium so be careful with your spicies. Just remember when your cook and let the food sit in the fridge over night the spicies become more concentrated so be careful.