Ingredients

How to make it

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water.
  • Bring to a boil over high heat and add 1/4 cup of the salt as it boils.
  • Place the penne in the salted water and return to a boil, stirring occasionally.
  • Cook the pasta until nearly al dente, 10 to 12 minutes.
  • Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil.
  • Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt.
  • Place the shrimp in the pan and sear for 1 minute per side.
  • Remove the shrimp from the pan and set aside.
  • Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt.
  • Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning.
  • Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers.
  • Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes.
  • Add the garlic to the pan and saute for 30 seconds.
  • Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
  • Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes.
  • Add the heavy cream to the pan and cook an additional 2 minutes.
  • Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water.
  • Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes.
  • Remove from the heat and add the basil and Parmesan.
  • Toss to combine and serve while hot.

Reviews & Comments 7

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    " It was excellent "
    LaJudy ate it and said...
    This was very delicious. i subbed tasso for 1/4 of the sausage.I will definitely make again.
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    " It was excellent "
    brianna ate it and said...
    Sounds delicious. 5 forks
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    " It was excellent "
    goodeat ate it and said...
    Love this recipes!! five forks but the name of the recipes make me wanna break out in a song "Good bye Joe me gotta go me oh my oh"!! lol
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Very nice
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  • petunia97 5 years ago
    We call this pastalaya. It's a great recipe and a very tasty dish. You have a good one here!
    Was this review helpful? Yes Flag
    " It was excellent "
    jolielives ate it and said...
    Love Jambalaya. I'm with Pat. High Forks for both!!!!
    PS What's Essence?
    Jo & Lee
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    " It was excellent "
    cuzpat ate it and said...
    I really like it!!! and i'm glad to see you posting today! high 5 for both!
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    This sound really good. I have a Alfredo style Seafood pasta recipe I need to find. I like the creamy tomato sauce this has.\0

    Jeff
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