Pasta Jambalaya is a fusion of Cajun Jambalaya, typically a rice casserole, and a pasta sauce.

1 small boneless, skinless chicken breast half
10 oz shrimp, peeled and deveined
2 tsp Emeril’s Essence, divided
1 1/2 Tbsp tomato paste, double concentrated, in a tube
1 cup chicken broth
1 5 oz can evaporated milk
1 1/2 Tbsp cornstarch
6 oz Dreamfields penne pasta, uncooked
1 link andouille sausage, sliced (about 2 1/2 oz)
1/2 medium Vidalia onion, sliced stem to root
1 large stalk celery, sliced on the bias
1/2 large red bell pepper, cut into strips
1/3 cup white wine

1. Cut the chicken into bite sized pieces.
2. Sprinkle both the chicken and shrimp with 1/2 tsp of the Essence each. Set aside.
3. In a small bowl, gradually blend together the tomato paste and chicken broth. Stir in the evaporated milk, 1 tsp Essence, and the cornstarch until smooth. Set aside.
4. Bring a large pot of salted water to a boil and add the penne. When the water returns to a boil, cook 9 minutes, stirring occasionally. Remove from the heat.
5. Meanwhile, in a large skillet over medium heat, lightly brown the andoulli sausage. Remove the sausage from the pan to a plate, leaving the drippings in the pan.
6. In the same skillet, brown the chicken, cooking through. Remove to the plate with the sausage.
7. Add the onions, bell pepper, and celery to the pan and saute until just beginning to soften. Add the shrimp and cook until the shrimp turn pink. Do not over cook. Return the sausage and chicken to the pan.
8. Add the wine to deglaze the pan. Cook, stirring up any browned bits in the bottom of the pan, until the wine has nearly evaporated.
9. Once again, stir the sauce mixture until smooth, then stir it into the pan. Cook and stir until the sauce begins to thicken and bubble.
10. Serve over the hot cooked pasta.

Servings: 4