Jambalaya Pasta With Penne, Chicken, Shrimp And Andouille Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1155
FAT
182%
CHOL
191%
SOD
841%

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Ingredients for 4 servings

1/2 cup yellow onion, small diced

1 (14.5-ounce) can diced tomatoes

2 tablespoons plus 1 teaspoon Essence, divided, recipe follows

3/4 pound andouille sausage, diced into 1/2-inch pieces

2 1/2 tablespoons paprika

1 pound peeled, deveined large shrimp

1 tablespoon cayenne pepper

1 tablespoon dried thyme

1 tablespoon freshly chopped thyme leaves

1 tablespoon minced garlic

1/2 cup grated Parmesan

1 tablespoon dried oregano

2 tablespoons freshly chopped basil leaves

1 pound dry penne rigate

1/4 cup plus 3/4 teaspoon salt, divided

1/2 cup green bell pepper, small diced

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup chicken stock

1/2 cup heavy cream

3/4 pound boneless, skinless chicken breast, 1-inch diced

1 tablespoon onion powder

3 tablespoons olive oil, divided

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