- add review
- #26841
The Rainforest Cafe, another restaurant chain owned by Landry's, is wildly famous for this recipe. It's a delicious blend of chicken, shrimp, and sausage in a jambalaya-style dish that also includes pasta.
serves/makes:
ready in:
under 30 minutes
5 reviews
2 comments
ingredients
2 ounces chicken breast, cubed
20 medium shrimp, tails removed
1/4 cup green bell peppers, diced
1/4 cup red onions, sliced
2 ounces cooked andouille sausage, sliced
seafood stock, as needed
1 pound linguine pasta, cooked and drained
1/4 cup roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning, to taste
Creole Butter Sauce
1 tablespoon Worcestershire sauce
1 clove minced garlic
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup butter, softened
directions
Creole Butter Sauce: Place the Worcestershire sauce, garlic, cayenne pepper, black pepper, dried thyme, dried oregano, kosher salt, and red pepper flakes in a blender. Whip on low speed until combined. Add the softened butter and mix for 2 more minutes.
Melt the Creole butter in a saute pan over medium heat and cook until browned, but not burned
Add the cubed chicken and cook for 2-3 minutes.
Add the shrimp. Cook 1-2 minutes. Add the bell peppers, onions, and the sausage and stir well.
Ladle in seafood stock around the outside of the pan to avoiding washing the spices off the chicken and shrimp. Cook until heated through.
Combine the cooked linguine with the vegetable mixture and toss well. Place in individual bowls and top with the diced tomatoes, green onions, and sprinkle (to taste) with Cajun seasoning.
nutrition data
742 calories, 31 grams fat, 88 grams carbohydrates, 26 grams protein per serving.
more recipes like rainforest cafe maya pastalaya
RED LION CONEY SAUCE
RED LOBSTER'S MARYLAND CRAB CAKES
RED LOBSTER'S COUNTRY FRIED FLOUNDER
RED LOBSTER'S SASSY SMOKED SALMON CANAPES
RED LOBSTER'S EGGS BENEDICT WITH SMOKED SALMON
RED LOBSTER'S MUSSELS MARINARA
reviews & comments
-
drippity REVIEW:
November 11, 2016A lot of work but very good recipe
-
cris2short REVIEW:
April 14, 2014My 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.
-
TARA REVIEW:
October 27, 2013The 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.
-
chirag REVIEW:
June 29, 2013Like 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.
-
vendo September 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.
-
Guest Foodie January 26, 2009
why are there no measurements for the butter sauce?
-
jtparker98 REVIEW:
December 6, 2006Great 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.
');
