Cajun Pastalaya

Ingredients

• 12 ounces linguine
• 2 tablespoons butter,, divided
• 3/4 pound shrimp
• salt and pepper
• 1 tablespoon olive oil
• 1 boneless, skinless chicken breast, cut into 1/2-inch dice
• 3/4 pound Andouille sausage, (about 3 links), cut into thin slices
• 1 medium onion, diced
• 1/2 cup diced green pepper
• 1/2 cup diced red bell pepper
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 3 green onions. sliced

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid.

2. 2

   Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside.

3. 3

   Add 1 tablespoon olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook until no longer pink in the middle, stirring once or twice, about 3 to 4 minutes. Remove from skillet and place with shrimp.

4. 4

   Add 1 tablespoon butter and Andouille sausage, onion, green pepper, red pepper, and celery. Cook 4 to 5 minutes, until Andouille is browned and vegetables are softened.

5. 5

   Add garlic, paprika, garlic powder, oregano, and thyme and cook 30 seconds. Then add Worcestershire sauce, diced tomatoes, tomato paste, and chicken broth. Let simmer 3 minutes.

6. 6

   Add cream and simmer 3 minutes. Return shrimp and chicken and add cooked pasta plus reserved cooking liquid. Simmer another 2-3 minutes. Check for seasoning and add salt to taste.

7. 7

   To serve, top with green onions.