8-14ouncesandouille or smoked sausage, sliced 1/2-inch thick on the diagonal
1lbboneless, skinless chicken thighs, cut into 1-inch pieces
1tbsp, plus 1 tspCajun seasoning mix, divided
1yellow onion, cut into 1/2-inch pieces, about 1 cup's worth
4cloves garlic, minced
1red or yellow bell pepper, chopped into 1/2-inch pieces, about 1 cup's worth
114.5 ouncecan diced tomatoes
2cupslow-sodium chicken broth
8ouncesdry linguine or spaghetti pasta, broken in half
1/2lbraw shrimp, peeled, deveined, and tails removed(31-40 ct)
1/4 cup fresh Italian parsley, chopped small
additional salt and pepper, to taste
Drizzle 1 tbsp oil into a large deep-sided skillet or Dutch oven and place it over medium-high heat. When the oil is hot, add the sausage. Spread across the pot and cook for 2 minutes, until lightly browned. Stir and cook an additional minute or two. Transfer the sausage to a large bowl next to the stove.
Add the remaining oil to the pot and then add the chicken. Sprinkle with 2 teaspoons of Cajun spices and stir to coat. Cook for 3 minutes, stir and continue cooking for a couple more minutes. Add the onion, garlic, and bell peppers. Stir and continue cooking for about 5 minutes, until the onions are soft and the chicken is cooked through. Transfer the chicken to the bowl with the sausage.
Add the tomatoes, chicken broth, and remaining 2 teaspoons of spices to the pot and bring to a boil over high heat. Add the pasta to the liquids. Stir, reduce to a simmer and cover with lid. Simmer for 10 minutes.
Remove the lid, stir to separate the pasta as needed. Add the cream and shrimp. Stir to combine. Cover and simmer 5 more minutes, until the shrimp is pinkish-orange and cooked through and the pasta is cooked to al-dente.
Add the sausage, chicken, and vegetables back to the pot. Season with salt and pepper, only if needed. Sprinkle generously with fresh parsley. Remove from the heat and let rest for a few minutes before serving.
My family is full of meat eaters, so I use the full 14-ounces of smoked sausage. I also double the shrimp for this recipe when I make it most of the time.