Dear SOS: My husband and I are in love with the seafood jambalaya linguine at King's Fish House in
. Can you get the recipe?
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.
King's Fish House seafood jambalaya linguine
1 hour, 50 minutes
8 to 10
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
1/2 red bell pepper, diced into 1/4-inch pieces
1/2 green bell pepper, diced into 1/4-inch pieces
1/2 celery stalk, diced into 1/4-inch pieces
5 cups vegetable broth
11/2 teaspoons Creole seasoning
11/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red
1/4 teaspoon chili powder
1/4 teaspoon thyme leaves
1/2 bay leaf
11/4 teaspoons gumbo filé powder
11/4 teaspoons minced garlic
1. Melt the butter in a large heavy-bottom saucepan over medium heat. Stir in the flour slowly to form a roux. Cook, stirring frequently until the roux darkens to a deep caramel color, and watch that the roux does not burn on the bottom. Stir in the bell peppers and celery and cook for 30 seconds, then slowly add the vegetable broth, whisking until fully incorporated.
2. Stir in the Creole seasoning, salt, black pepper, crushed chile, chili powder, thyme leaves, bay leaf, filé powder and garlic. Simmer gently over low heat for 45 minutes to develop the flavor, stirring and scraping the bottom to prevent burning, and skimming any fat that rises to the surface. Remove from heat. This makes about 41/2 cups base; the base can be made ahead of time and refrigerated at this point.
11/2 pounds linguine
1/4 cup plus 2 tablespoons olive oil
11/2 cups julienned onion
11/2 cups julienned bell peppers (red and green mix)
2 tablespoons minced garlic
3/4 pound firm-fleshed white fish fillet, cut into pieces
30 medium (26- to 30-count per pound) shrimp, cleaned, tail-on
3/4 pound Andouille sausage, sliced thinly on the bias
2 tablespoons Creole seasoning
11/2 teaspoons kosher salt
11/2 teaspoons ground black pepper
41/2 cups Gumbo base
11/2 cups prepared marinara sauce
1 tablespoon chopped fresh parsley
1. Bring a large pot of water to a boil. Add the linguine and cook to al dente according to the package directions. Drain the pasta and shock with ice water to stop the cooking. Set aside.
2. Heat a large heavy-bottom pot
over medium-high heat and add the olive oil. Stir in the onions, bell peppers and garlic and cook briefly. Add the fish, shrimp and Andouille sausage and stir until the shrimp is cooked halfway through, about 3 minutes.
3. Stir in the Creole seasoning, salt and black pepper. Add the gumbo base and marinara sauce to the pan and bring to a simmer.
4. Remove from heat and stir in the linguine noodles. Toss and plate. Garnish with a sprinkling of parsley and serve.