1 pound linguine pasta, cooked and drained 2 ounces chicken tenders, cubed 20 medium shrimp, tails removed 2 ounces cooked andouille sausage, sliced 2 ounces green bell peppers, diced 2 ounces red onions, sliced 2 ounces roma tomatoes, diced 1/4 cup chopped green onions Cajun seasoning seafood stock ***Creole Butter Sauce*** 1/2 cup butter, softened Worcestershire sauce minced garlic cayenne pepper black pepper thyme oregano kosher salt red pepper flakes
Butter Sauce: Place Worcestershire in blender and add remaining ingredients, except butter. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a saute pan and cook until browned.
Add chicken and cook until 1/4 done.
Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage.
Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.
The butter sauce was mostly just made with a pinch or dash of the various spices as I thought they'd fit with the dish. I like spicy so I probably went a little heavy on the cayenne and black pepper but it worked great. I used angel hair instead of linguine and had to omit the shrimp because my husband is allergic to it. I also used chicken stock instead of seafood stock (again, the allergy). I would like to try this with the shrimp and seafood stock sometime when he's not home for dinner. It was quite good with my subsitutions and I look forward to trying it again as written.
Jun 29, 2013
chirag Member since: February 14, 2008
Like everyone else, I had to guess on the butter sauce and just add ingredients to taste (got to taste a lot of butter that way!). But I think it was a really good recipe. We have eaten at Rainforest when on vacation and next time we are at one I'll see how close this was to the original.
Sep 7, 2009
I just had this dish at the restaurant and it was fantastic. Can't wait to try it. For the lack of measurements on the Butter sauce, I will follow another Jamabalaya recipe that is similar. That is, Emeril's ESSENCE Creole Seasoning. Basically it is 1 Tbsp each for the spices. Hopefully that will do as I will definitely try this.
Jan 26, 2009
why are there no measurements for the butter sauce?
Dec 6, 2006
jtparker98 Member since: November 30, -0001
Great Recipe, has become a "pasta" favorite. I elimnated the sausage and don't always add the shrimp and is just as good. You have to experiment with the butter sauce since it doens't give any measurements of the ingrediants.
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