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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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Average Rating:

Total Reviews: 155

Showing 71-80 of 155

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  • on December 14, 2009

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    I made this tonight and my boyfriend absolutely loved it! It is definitely going to be on the regular menu. I substituted the heavy cream for milk to make it a little healthier, and also used louisana hot links (from costco instead of andouille since its harder to find. This recipe has a great variety of flavor and spices! YUMMY

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  • on December 09, 2009

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    I made this for my hubby and I and it turned out delicious! He loved it, definitely a keeper! I would double the heavy cream to make it more creamy.

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  • on December 03, 2009

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    Made this for company and it was very well received. My daughter and her friend had leftover and loved it. I used less pasta - 2 ounces/pp and doubled the sauce ingredients. It made enough for 8 dinner entrees and 6 leftovers meals.

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  • on November 16, 2009

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    I am a huge pasta fan, so I may be biased, but this was so rich and delicious! I consider myself to be a healthier eater, so instead of cream I substituted 2% milk. For those of you who have difficulty finding Andouille, Trader Joes makes a chicken Andouille sausage which is high on flavor, but lower in fat. The only trouble I had with the recipe was with the noodles; I only had rigatoni so I used that instead. Though I strained it shy of al dente, it fell apart in the sauce. I was only cooking for my husband and myself, so it didn't matter. (Or at least he better not complain because I do do all the cooking ; I would definitely cook it for a causal dinner, but would stick with the studier penne.

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  • on November 09, 2009

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    I called Whole Foods to see if they sould andouille and they asked me if I wanted cooked or raw? The recipe doesn't specify? Please help me :

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  • on November 05, 2009

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    Next time I make this I'm going to cut the chicken into larger pieces and use larger shrimp still in the shell. I will also set my burner to almost high because the meat seemed to cook more than brown but I don't want to risk burning the fond that you build with each pan addition. (I'm sure my dumpy range plays a part in that

    A note regarding the salt... I did a double take when I saw 1/4c in the pasta water....what??? but as long as you use the appropriate amount of water and use KOSHER salt, NOT table salt, it will turn out fine in the end. The variety of andouille you find may play a part in the saltiness. I am also going to try some fire roasted canned tomatoes next time. If you find that the sauce is too soupy at the end, A: you didn't simmer it long enough after adding the noodles or B: allow the pan to sit off heat for about 10 mins to allow the pasta to absorb more of the sauce. You, again, run the risk of overcooking the meat a bit, but the sauce will seem thicker and will stick to all the noodles and meat.

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  • on October 26, 2009

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    Hi All, I tried this recipe last night and followed the instructions to a T and it was wonderful. I did not have the andouille sausage so I used Louisiana Hot Links (purchased from Costco, dried thyme, basil, cayenne pepper, red pepper flakes, and McCormick Cajun Seasoning. (didn?t have the Emeril Essence and didn?t feel like making it. Also made crescent rolls on the side to absorb some of the juice on our plates. This was soooo good hubby and I are looking forward to leftovers today for lunch. You won?t be disappointed.

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  • on October 09, 2009

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    Listen up people! I didn't have fresh thyme or basil and forgot to use the parmesan cheese and didn't miss any of it. This was absolutely fantastic. My husband is basically a "meat and potatoes" kinda guy. Usually when I try a new recipe his comment is "its different" - translation - honey please don't make this again. But he loved this dish, had two servings and is looking forward to the leftovers tonight. I plan to make this dish again for my annual holiday party. It may seem like a lot of steps but it is so worth it. Oh, P.S. I did cut back on the last tablespoon of Emeril's seasoning, I used about a 1 1/2 tsp instead of the full tablespoon called for in the recipe.

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  • on September 26, 2009

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    I fixed this for my boyfriend and now all he asks me to fix is this recipe. I add shrimp because we love shrimp, but other than that I keep everything exactly the way the recipe states. Wonderful flavor, and also a great party dish!

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  • on September 10, 2009

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    I made this using just 1 chicken breast, 2 andouille's and 3/4 pound shrimp and exact ingredients on everything else and it was a WOW dinner. I did add a couple dashes of cayenne for a little kick. I will be making this a lot, want to try scallops like one of the other's said. Thanks Emeril. PS. none of our local stores carry Andouille so when ever I'm out of town I stop at a WinCo and they have them.

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