This was pretty good, just seemed to be missing a lil something. Topped with grated parmesan. Maybe will add 1/4 or so of parmesan to the sauce next time.

I was really looking forward to making this after reading all the reviews. I followed the recipe exactly, but it just wasn't all that impressive. We love spicy food, but this just wasn't all that special. We didn't even keep the leftovers. I won't be making it again.

This wasn't bad. I followed the recipe exactly, except I left out the mushrooms, as I don't care for them. I even tried the suggestion of adding a bit of cayenne pepper. The amount of spice was perfect, however, I'm not sure if I cared for the sauce in general. It reminded me of gravy, but I suppose that is because of it's color. Also, where do the 2 tablespoons of margarine come in to play? I'm guessing when you cook the sausage and chicken, but the recipe doesn't say. Not sure if I'd make this one again, but it was a nice way to spruce up the ol' linguine.

This is delicious! I started by making a roux - I skipped the chicken, but sliced and fried the andouille with the onion (I used yellow because we didn't have green), melted a couple of Tablespoons of butter in the pan as well, and then added the flour to that. I added the liquids after cooking the roux and let it boil, then tossed in the rest of the veggies. (I used frozen pepper strips and fresh mushrooms.) I didn't have any creole seasoning, so I used: 1 tsp garlic salt, 1 tsp onion powder, 2 tsp Italian seasoning, 2 tsp paprika, and one shake of cayenne. The flavor was perfect for us! I served it over corkscrew pasta. I love that this is a "jambalaya" recipe for pasta. It's a nice change from the rice! I'll definitely be adding this to our dinner rotation!

Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use, as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack, they vary greatly in heat, and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat), and 2T of a mild one, to give it a depth of creole flavor besides hot.

Man. I am stuffed! I just got done eating this and it was awesome! It took a moderate amount of time to cook, about an hour and 15min. Most of that time was spend chopping veggies-easy enough to do. I cant believe that the only spices in this are creole seasoning and chili powder (i used about 1 tbs of creole, so that it wouldnt be overly spicey, and then made it up to the heat i wanted by adding chili powder) This tastes like a lot more would go into it, very yummy! The veggies can be customized to whatever you're in the mood for and same with the pasta. I wasn't able to find andoullie sausage so I just used italian, and it came out really good. I didn't find this to be overly salty and I used Tony's Creole seasoning. I will make this again for sure, it was really good.

I am sorry, but this dish was way too salty for my taste. Maybe it was my brand of Cajun seasoning. The only change I made to the original recipe was using freshly grated lemon peel and fresh ground pepper instead of the lemon pepper seasoning. I liked the spicyness of this dish, but the saltiness really turned me off. Maybe I will try it again using my own blend of spices instead of store bought seasoning so I can control the amount of salt.

This was okay. If I make it again I will definitely use a whole lot less creole seasoning...it was just way too spicy.

Easy to make and very good. The spice was just enough. My fiance loved it! I used Chili seasoning because I could not find creole. Would recommend this to anyone who likes a dish with a little kick!

Through the enormous amount of heat this dish packs the flavor is excellent. Add some okra and it's even better.

Made this without milk and used Cajun spice, not Creole (which I couldn't find at the market), and cut the recipe for about 2. My husband loved it (so did I) and asked to have it again. Great!

I reduced the quantity to serve 2 people and at first used 1 1/2 tsp of creole seasoning. Well I figured I could add the remaining tsp of seasoning to give some more flavour, and WOW!!! This dish brought some heat, I followed the recipe w/ the exception I didn't add the green onions (due to allergy reasons). I opted to use baby bella mushrooms, and for the creole seasoning I used the bayou blast that Emeril makes. Had no trouble w/ the sauce thickening up. This was a pretty tasty dish...and wow did I mention it brought some heat?! Will post a picture.

I would say if you used a homemade version of Creole spice without salt this would be great. But, as is, it is too salty.

Delish! Will definitely make again. Smells so good while it's cooking, and the taste does not disappoint!

VERY GOOD, AND HOT. EASY AND GREAT FOR DINNER, JUST NOT FOR THE KIDDIES