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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 51-60 of 155

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  • on March 13, 2010

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    The flavors of this recipe taste better the next day. I slow simmered the other ingredients except the shrimp, cream, cheese and fresh basil. I also used bone
    in chicken because we like the flavor. I removed from the bone before adding the other ingredients. When the company arrived it was quite simple to add
    everything else. A real keeper!

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  • on March 10, 2010

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    This recipe is a favorite at my house. I do omit the heavy cream and add a 28 oz can of diced tomatoes. Tastes great everytime!

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  • on February 28, 2010

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    This was delicious and made tons of leftovers. I found it to be a bit too salty and would omit adding extra salt in addition to what is in his spice blend with the exception of salting the pasta water. I used papardella instead of penne and it was fantastic!

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  • on February 22, 2010

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    Simple dish to cook and would be perfect for a guy to make his lady and impress. Absolutely delicious pasta! My wife said that I had to write it down not just bookmark it! The only change that I made to this was using half-n-half vs. heavy cream, still amazing. I agree with H that this was even better the second day. Great Recipe.

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  • on February 22, 2010

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    I made this last night and it was GREAT!!! My family is not big on seafood, so I modified the recipe some buy eliminating the shrimp and green peppers, used smoked sausage vs Andoulle and Bow Tie pasta vs Penne. I also used Creole Seasoning vs the Essence recipe and it was absolutely wonderful.

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  • on February 20, 2010

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    I made this for our Fat Tuesday celebration and everyone loved it! It was a bit spicy for one of my toddlers so next time I wil lhave to tone it down a bit but he kept eating it and then taking a sip of water so he could keep eating since he liked it that much. I usually tweek recpies after I make them the first time but this one merits no changes! The leftovers were amazing as well.

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  • on February 14, 2010

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    Made this about a month ago and it was incredible. Usually Emeril's recipes are a bit involved & take a long time to make, but this was easy. The best part about the meal was eating the leftovers on day 2- they were even better than the original dinner.

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  • on February 07, 2010

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    I have made this recipe several times and I've never been disappointed and neither have the many people I've made it for. I looked for a recipe similar to my favoriite Jambalaya dish that I order at our local seafood restaurant and this was it...and is every bit as good. I serve mine over white rice, like at the restaurant. I noticed several reviewers complained about it being too salty. I've found with other recipes that call for a lot of salt in the pasta water and then call for you to put a cup of that water into your dish, it can definitely make the dish too salty. Serving it over rice and not adding that salty water I have never had a complaint about the salt level. Cutting back on the salt in the pasta water or adding broth instead of the pasta water to the dish might help with those that find it too salty. Definitely a recipe I will continue to make again and again. Thank's Emeril!

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  • on February 06, 2010

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    Made this for my girlfriend we both loved it. She said it was restaurant quality, and is asking me to make it again real soon.

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  • on February 04, 2010

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    What is a good beverage to serve with jumbalya?

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