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Rainforest Cafe Maya Pastalaya

recipe at a glance
Rating: 5/5
4 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 26841
cook method: stovetop

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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
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.

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742 calories, 31 grams fat, 88 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
My absolute favorite recipe. After I moved to an area that doesn't have a Rainforest Cafe, I missed this dish. I have used this recipe multiple times. I usually don't rate things, but I had to rate this because it is amazing.

Guest at

REVIEW: 5 star recipe rating
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.

Registered Member at
Member since:
May 6, 2001

REVIEW: 5 star recipe rating
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.

Guest at


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.

Guest at

Guest Foodie

why are there no measurements for the butter sauce?

Registered Member at
Member since:
Nov 30, -0001

REVIEW: 5 star recipe rating
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.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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