Reviewed: May 25, 2009

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

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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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Reviewer:

Timbaton

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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Reviewer:

Lucy

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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Reviewer:

Kathleen

Cooking Level: Intermediate

Living In: West Hills, California, USA

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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Reviewer:

WCATSBB01

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA

Living In: Florissant, Missouri, USA

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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Reviewer:

MMACKIE

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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Reviewer:

SGYUKON

Cooking Level: Expert

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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Reviewer:

MBKRH

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

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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Reviewer:

RebeccaVC

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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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