Reviewed: Nov. 15, 2009

Super good and makes a ton. I made it all minus the cornstarch (didn't seem to need it) and left out the shrimp. I stuck it in the freezer, defrosted today, added the shrimp when I added the noodles (I used coiled fideo). Very easy for a busy night when prepared like this and have plenty for leftover lunch tomorrow.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 8, 2009

Just a few changes. I wanted more vegies so added a grey and a yellow zucchini and some mushrooms. I used 1/2 the recipe and it will feed 3-4. I used fresh garlic. Substituded 8 on can tomato sauce with a 1/2 fresh tomato as I didn't want to open a large can of tomatoes. I would like it a bit spicier.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Sep. 23, 2009

GREAT!!! A new and tastey addition to my list of dinners to make. It's so simple the kids could help make it! I used pasta I made fresh, and hubby was blown away. Did not have any problems, followed the recipe exactly, except I did not have paprika, cornstarch, or tobasco, so I put in extra cajun seasoning(tonys brand)used flour, and tapatio. The only advie I have is to double check your shrimp and make sure they are devained! ( I spent 2hours at the sink doing this on salad shrimP! Learned my lesson!) And if your shrimp were precooked/cleaned, add them last, after the kielbasa and cornstarch(orr flour), so they don't turn to rubber. Other than my own mistakes, this was a great toss together meal for the well-prepared! THANK YOU!

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HawaiIrish

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Reviewed: Sep. 23, 2009

Wow this is so good!! I love Zatarains Jambalya but this is so much better. I was out of linguine or any other spaghetti noodle so I just used penne, the only type of pasta I had! I omitted the chicken and the cornstarch and added a green pepper with the onion. I thought I had cajon seasoning but it turned out to be sante fe seasoning but I went ahead and used it and it was fine. The tomatoes I used were hot with green chiles, I used two 14.5 oz cans, one drained one undrained and Franks Red Hot for the hot sauce. Will be making this a lot!!! Thank you so much.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This is a great recipe! I've made it several times since finding it. We have seafood allergies in our family so I omitted the shrimp, but added a can of kidney beans just to bulk it up a bit. Like another reviewer said, I didn't need the cornstarch.

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QMCOASTIEWIFE

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Reviewed: Jul. 28, 2009

Kids thought it was too spicy, husband and I LOVED it. Even better a day or two later as leftovers with a bit of cheese grated on top.

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bikerchickie

Cooking Level: Expert

Living In: Walnut Creek, California, USA

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Reviewed: Jul. 13, 2009

I would give this 4.5 if I could. This was really good! It made a HUGE quantity of food. I did not need to add the cornstarch either to the mix. Nice flavor and spice and it will provide dinner another night. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 12, 2009

this was absolutly the best

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spring

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Reviewed: Jul. 9, 2009

Very Good! My family enjoyed this pasta dish. I only made minor changes. I used rotel tomatos for spice and omitted the hot sauce and onion. I used Texjoy's sausage seasoning and steak seasoning, garlic powder and italian seasoning. I also used corkscrew pasta. The shrimp was added at the last minute as well so that they would not overcook.

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Dee

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jul. 7, 2009

Excellent! I made this as directed except I skipped the cornstarch (maybe my tomatoes, but I didn't need it), and tossed my sauce with the linguine. I also added the shrimp in the last few minutes with the pasta - I think they could have gotten too done as written. Anyway, fabulous idea and flavors - my guys were thrilled. I threw some chopped green and yellow peppers and chopped parsely on when I served it. Thanks for the recipe - nicely done! :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 2, 2009

I do not like kielbasa normally and my family does. So I decided to make it for them. It was absolutely delish. I will definately be making this meal again.

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SnSmom

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Reviewed: Apr. 30, 2009

My husband loved this! I left out the shrimp because I didn't have any on hand and it was still great. I think you can use any combo of the meats or any one meat by itself. Very good. Different too.

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Andi

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

I really enjoyed this meal. I only changed a couple of things to suit my own taste; I did not use the hot sauce and I used Orzo pasta. It had a really nice flavor. Will definitely make again!

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KIDDEYKOOD

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Reviewed: Mar. 17, 2009

Very good! I used rotini instead as well, worked awesome. I also added green chilies and scallions. This was amazing. I left out the hot sauce, and am glad I did. With the chilies it was plenty hot. Served with buiscuts and was almost gone! Oh, and I'm going to call it Jumbalasta, sounds better than Pastalya.

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PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: Dec. 27, 2008

This is FANTASTIC stuff. The only thing I did different was to brown the sausage in a seperate pan. We will certainly be doing this again.

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Dragons Kitchen

Cooking Level: Expert

Home Town: Noble, Illinois, USA

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Reviewed: Dec. 8, 2008

I'm from Louisiana and this recipe is called Pastalaya, not Jambalasta.

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lizz

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Reviewed: Nov. 12, 2008

This was good and spicy. I didn't use chicken, just the shrimp and sausage. I also used fettucine instead of linguine. Next time I am going to add some vegetables, I think broccoli and zucchini would go well.

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nicole

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I used rotini pasta instead of linguine because I like the way it holds the sauce. I didn't use chicken, but it was still yummy with just the shrimp and sausage. It was spicy, but my picky daughter liked it too. It made the house smell great while it was cooking. Will definitely make it again!

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kathysmallbone

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Reviewed: Nov. 7, 2008

First I am not a big fan of rice. When I saw this recipe I had to try it and it was the hit of the evening. The only change I made was cooking the tomatoes about 40 min and then added the shrimp. Keep up the good work

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ray saldi

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