King's Fish House seafood jambalaya linguine

  (Ricardo DeAratanha / Los Angeles Times)

By Noelle Carter, Los Angeles Times

August 5, 2010, 10:14 a.m.
Dear SOS: My husband and I are in love with the seafood jambalaya linguine at King's Fish House in Long Beach. Can you get the recipe?


Dave & Christine Formella

Long Beach

Dear Dave and Christine: With flavors combining a homemade Creole seasoning blend and rich brown roux, this jambalaya packs a nice depth of flavor with a little added kick. Finish the dish with a little andouille sausage and fresh seafood, then toss in some pasta right before serving for a rich, hearty one-dish meal.

[howto]King's Fish House seafood jambalaya linguine

Total time: 1 hour, 50 minutes

Servings: 8 to 10

Note: Adapted from King's Fish House

Creole seasoning

1 tablespoon paprika

1 1/2 teaspoons ground black pepper

1/2 teaspoon garlic powder

1 1/2 teaspoons Italian seasoning

1/2 teaspoon onion powder

1/2 teaspoon cayenne powder

Place all of the spices in a mixing bowl and whisk to blend together thoroughly. Store the spice blend in a closed container until needed. This makes about 21/2 tablespoons Creole seasoning.

Gumbo base

1/2 cup (1 stick) butter

3/4 cup flour