12ouncesandouille sausagecut into ½-inch thick slices
2garlic clovesminced
1tablespoonCreole seasoningadjust to taste
2teaspoonsgarlic powder
2teaspoonsonion powder
1teaspoonsdried thymeadjust to taste
6cupschicken broth
21.5ouncestomato puree2 (10.75 ounce) cans
1tablespoontomato paste
1poundpenne pastauncooked
12ouncesmedium shrimppeeled, deveined, and tails removed
Salt and pepperto taste
Instructions
Heat a large pot or Dutch oven over low to medium heat. Add the oil, bell pepper, and onion. Cook for 3 to 4 minutes until the vegetables begin to soften, then add the chicken. Continue to cook until all sides of the chicken are white (it doesn’t need to be cooked through).
2 tablespoons cooking oil, 1 cup green bell pepper, 1 cup white onion, 1 pound chicken breasts
Add the sausage pieces, and cook for an additional 2 to 3 minutes, add the garlic, Creole seasoning, garlic powder, onion powder, and thyme. Continue cooking for an additional 30 seconds to 1 minute.
Add the penne, stir, and bring to a boil. Stir occasionally. Reduce to a simmer, and continue to stir frequently. Cook for 15 (there should be some liquid left in the pan).
1 pound penne pasta
Add the shrimp, and stir to combine. Continue cooking for 3 to 5 more minutes until the shrimp is cooked through and the noodles are tender. Taste, and season with salt and pepper if desired.
12 ounces medium shrimp, Salt and pepper
Serve hot with a side of French bread and a salad.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.