Dave & Christine Formella
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
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.
1/2 cup (1 stick) butter
3/4 cup flour