DH LOVES the Jambalaya from there. So I found the recipe online and made it tonight for him. It was fabulous!!! Here is the recipe if anyone is interested.

Creole Jambalaya

6 tablespoons butter
1 cup finely chopped onions
2 cloves garlic, finely minced
1 green pepper, cored, seeded and chopped
1 rib celery, chopped
1 cup diced cooked Tasso ham
1 cup diced Andouille sausage
1 cup diced smoked turkey
1 1/2 cups seafood stock (I made my own)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 cup chopped parsley
Hot sauce to taste (I used Louisiana Hot Sauce)
4 cups canned Italian plum tomatoes
1 teaspoon Worcestershire sauce
1 1/2 cups crawfish tail meat
1 1/2lb shrimp, shelled and deveined
1 cup rice, cooked

Melt butter in large saucepan and add onions, garlic, green pepper, celery and meats.
Cook stirring, until onions are translucent.
Add the broth, thyme, parsley, hot sauce and tomatoes.
Add salt, pepper and the Worcestershire sauce.
Simmer 15 minutes.
Add crawfish tail meat, shrimp, and rice and simmer 10 minutes longer.
Makes 6 to 8 servings.

I lucked out and got the crawfish tail meat, Andouille sausage and a creole seasoning from a friend who brings it back in bulk from Louisiana.
My changes: I used boars head black forest ham instead of the tasso. (But my friend told me you can also use a diced pork chop)
I drained the tomatoes and crushed them before adding to the pot.
I eliminated the salt & pepper and used the creole seasoning instead. It gave it even more spice!!
And I used the baby penne instead of rice cause that's how DH likes it.

It really tasted just like the restaurant!!!