Reviewed: Aug. 2, 2009

That was very delicious! I had no complaints..Intentionally made it spicy. Girlfriend wasn't a fan of it being spicy but we both very much loved it.

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Nolon

Cooking Level: Expert

Home Town: Ville Platte, Louisiana, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 27, 2009

I can't knock it for this but WOW, was this spicy! And I cut down on the Cajun seasoning. If you could get beyond the nuclear fallout in your mouth, this was good. Not sure I'll make it again but to make it family friendly, REALLY cut down on the heat!

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Let me just tell ya'll this.....my family and I LOVE cajun style foods. Well to make a long story short - my husband of 28 years ate this and proposed to me....again....my dog ate a few of the noodles that "accidentally" dropped on the floor and spoke "human" words (hahaha...just kidding there but he was a happy dog!)....this dish is DEFINITELY a keeper! The hardest part to preparing this dish is the wait! All I served with it was french bread..I mean, you can't eat a cajun meal WITHOUT french bread! LOVED it and you Michelle! Thanks for sharing this girl! You rock!

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Donna Jeffreys

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jul. 13, 2009

I love this recipe! I took the advice of others and used only 1 T of creole seasoning and it was still plenty spicey. I also added an extra link of Andouille because we love it. Very tastey meal and makes a TON!

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Andrea

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Reviewed: May 25, 2009

Very good. Can't get Andouille here, so I used hot linguica, tobasco and Old Bay.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 15, 2009

This has become a signiture dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and the andouille. I like spicy but also like flavor, I use Zatarain's Creole seasoning and have gotten by with 1 tbsp. I have used Tony Chachere's and gotten by with 1 1/2 tbsp. I use half cup whipping cream and half cup 1% milk for a little creamier sauce. 12oz mushrooms and add yellow pepper as well. I like it best with linguine, but fettuccine works well also.

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Timbaton

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Reviewed: Mar. 12, 2009

I loved this recipe! It took longer than 45 min. though i'd say closer to an hour. i also made it very spicy by adding lots of cayenne pepper, red pepper flakes, season salt, onion powder, and black pepper. It turned out great!

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Lucy

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Reviewed: Feb. 25, 2009

My family loved this recipe. I had never made "creole" anything and was very pleased with the results. I made the recipe as is, with the exception of rice instead of pasta and chicken italian sausage instead of andouie (I had it on hand.) I made the creole seasoning from a recipe on this site. Great fat Tuesday meal!

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Kathleen

Cooking Level: Intermediate

Living In: West Hills, California, USA

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Reviewed: Dec. 1, 2008

This is a great recipe. The only variation i made to this was substituting shrimp for the sausage. Both ways are fantastic just depends on the mood you are in.

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WCATSBB01

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 13, 2008

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.

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MMACKIE

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Reviewed: May 3, 2008

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.

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SGYUKON

Cooking Level: Expert

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Reviewed: Feb. 1, 2008

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.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2008

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!

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RebeccaVC

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: Jul. 16, 2007

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.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 2, 2007

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.

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eatyourheartout

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

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Reviewed: Feb. 21, 2007

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

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annette

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Malvern, Arkansas, USA

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Reviewed: Feb. 12, 2007

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!

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Jaime

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Reviewed: Jan. 21, 2007

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

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Pugnificent

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 25, 2006

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!

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Sylvia S.

Cooking Level: Expert

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Reviewed: Oct. 28, 2006

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.

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Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

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Andouille and Chicken Creole Pasta

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