Creole Shrimp, Chicken and Sausage Pasta

Tasty meal for anytime of the year but really good on cool days

• Ready In: 50 mins
• Serves: 5
• Yields: 2 cups

Ingredients

• 1  lb  cooked fettuccine
• 3  tablespoons olive oil
• 1  lb  peeled deveined raw large shrimp
• 1  lb chicken thigh, cut into bite sized oieces
• 7  teaspoons  creole seasoning
• 1  lb andouille sausage
• 1⁄2 cup  diced green pepper
• 1⁄2 cup  diced yellow onion
• 1  tablespoon  minced garlic
• 1⁄2 cup  chicken stock
• 1  teaspoon dried thyme
• 1  teaspoon dried basil
• 1⁄2 cup heavy cream
• 1⁄2 cup  grated parmesan cheese

Directions

1. Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
2. Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
3. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
4. Add the garlic to the pan and saute for 30 seconds.
5. Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
6. Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
7. Add the heavy cream to the pan and cook an additional 2 minutes.
8. Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.