Description

Penne pasta given a Cajun flair with Andouille sausage, tasso ham (smoked pork butter), chicken meat and shrimp. A great twist to the traditional jambalaya!

Ingredients

• 2  Cup(s) Penne Pasta, cooked al dente
1
• 1 ½ one_half Table Spoon(s) Canola Oil
2
• 1  Table Spoon(s) Olive Oil
3
• 1/4  Cup(s) Garlic, chopped
4
• 1/4  Cup(s) Celery, Onions & Green Bell Pepper, finely diced
5
• 1/4  Pound(s) Tasso ham (Smoked Pork Butt), diced
6
• 1/4  Pound(s) Andouille Sausage, diced
7
• 1/2  Cup(s) Skinless Chicken Thigh Meat, diced
8
• 1/4  Cup(s) Tomato Sauce
9
• 3  Each Basil Leaves, chiffonade
10
• 2  Table Spoon(s) Brown Sauce
11
• 1  Tea Spoon(s) Lemon Juice
12
• 1  Tea Spoon(s) Lea & Perrins Steak Sauce
13
• 1/4  Pound(s) Rock Shrimp, cleaned and deveined
14
• 4  Table Spoon(s) Butter
15
• 1/4  Cup(s) Chicken Stock
16

Directions

1. In a hot saute pan, add canola and olive oil
2. Add garlic, celery, onions and pepper and saute a bit
3. Add tasso ham (pork butt), sausage and chicken thigh meat and brown a bit
4. Add tomato sauce, basil, brown sauce, lemon juice and Lea & Perrins
5. Add shrimp and let cook
6. Add butter and chicken stock
7. Mix ingredients together and let reduce for about 3 minutes until thicker
8. Add pasta and toss to combine
9. Remove from heat and plate up
10. Serve and enjoy!