NEW ORLEANS PASTA

New Orleans Pasta image

Provided by Jo Ann Duren

Categories Seafood

Number Of Ingredients 12

1 1/2 chicken, thawed
1 lb hillshire farms smoked sausage, thawed
20 large shrimp, peeled, deveined and thawed (sprinkle with blackened seasoning)
1/2 lb spanish onion, diced large
1 pkg cajun king jambalaya seasoning
1 tsp old bay with blackened seasoning
1 stick margarine, melted
8 oz cajun alfredo sauce
1 tsp mccormick garlic powder
1 tsp tony chachere's creole seasoning
1 tsp red pepper (cayenne)
1 box penne pasta, cooked

Steps:

1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
7. Serve with garlic Bread.