Jambalaya Pasta & Creamy Creole Sauce

1. For Pasta

Bring 0.63 qt of water to a boil. Add 0.27 oz of kosher salt and 2.50 oz of rotini pasta. Cook until al dente, then drain and set aside.

2. Preparing the Protein Blend

Heat 0.33 oz of blended oil in a pan. Season 1.76 oz of chicken breast with 0.03 oz of kosher salt, then cook until browned and fully cooked through. Add 5 ea of shrimp and 1.70 oz of sliced Andouille sausage to the pan, cooking until the shrimp is pink and opaque, and the sausage is heated through. Set aside.

3. Preparing the Creamy Creole Sauce

In a large skillet, heat 0.04 oz of olive oil. Add 0.03 oz of minced garlic, 0.44 oz of red onion, 0.61 oz of yellow onion, 0.70 oz of green bell pepper, and 0.79 oz of red bell pepper. Sauté until the vegetables are softened.

4. Make the Sauce

Add 0.18 oz of habanero pepper, 0.35 oz of heavy cream, 0.35 oz of canned whole tomatoes, and 0.18 oz of tomato paste to the skillet. Stir to combine. Pour in 2.21 tsp of water mixed with 0.01 oz of chicken base and 0.02 oz of all-purpose seasoning. Season with a pinch of ground black pepper. Cook until the sauce thickens slightly, then stir in 0.13 oz of unsalted butter until melted.

5. Combine and Finish

Add the cooked pasta and protein blend to the skillet with the sauce. Toss until everything is evenly coated. Garnish with 0.13 oz of sliced green onions.