Ingredients
½lblarge shrimp,peeled and deveined
¾lbchicken breast,boneless skinless, cut into 1 inch pieces
2tbspolive oil,divided use
2Aidells® Cajun Style Andouille Sausage,cut into ½-inch thick rounds
2tspCajun seasoning,or more to taste
1small red onion,thinly sliced
2cupsbell peppers,thinly sliced
10ozlinguine pasta,or other long pasta varieties
1cupheavy cream
2tbspparsley,chopped
salt and pepper,to taste
Preparation
Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the onions and peppers and cook for 4 to 6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning and salt and pepper to taste.
Remove the peppers and onions from the pan and place on a plate. Cover with foil to keep warm.
Wipe out the pan with a paper towel and heat the remaining tablespoon of olive oil over medium high heat.
Add the chicken to the pan and season with salt, pepper and remaining teaspoon of Cajun seasoning. Cook for 5 to 6 minutes, stirring occasionally, or until cooked through.
Add the sausage to the pan and cook an additional 3 to 4 minutes.
Add the shrimp and cook for 2 to 3 minutes or until the shrimp are pink and opaque.
Add the reserved bell peppers and onions to the pan and stir to combine.
Drain the pasta and return to the pot it cooked in. Turn the heat on medium high and add the cream along with salt and pepper to taste. Cook for 3 to 4 minutes or until sauce has started to thicken.
Place the meat and vegetable mixture on top of the pasta and sprinkle with parsley. Serve immediately.
