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Ingredients
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Protein & Vegetables
Pasta & Sauce
Finish & Garnish
Method
Protein & Vegetables
- 1
Prep proteins and vegetables
Slice the andouille into 1/4-inch rounds. Cut chicken into 1/2-inch bite-sized pieces and season lightly with 1 tsp Creole seasoning and 1/2 tsp salt. Pat shrimp dry and season with a pinch of Creole seasoning and black pepper. Dice the onion, bell peppers, and celery; mince the garlic. Separate white and green parts of green onions; slice both.
- 2
Brown sausage and cook chicken
Heat a large heavy skillet (12-inch) over medium-high heat. Add 1 tablespoon olive oil. When hot, add andouille slices in a single layer and brown 2–3 minutes per side until caramelized. Remove and set aside. Add 1 tablespoon butter to the skillet; add chicken pieces and cook 3–4 minutes until golden and cooked through. Remove and set aside with the sausage.
- 3
Sauté vegetables and shrimp
Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add diced onion, celery, and bell peppers. Sauté 4–5 minutes until softened. Add garlic and the white parts of the green onions and cook 30–45 seconds until fragrant. Push vegetables to the side and add shrimp; cook 1–2 minutes per side just until pink and opaque. Remove shrimp and set aside with other proteins.
Pasta & Sauce
- 4
Cook pasta
Bring a large pot of salted water to a boil. Cook 12 oz penne or rigatoni according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
- 5
Build the sauce
In the same skillet used for proteins (leave any fond), add tomato paste and cook over medium heat 1 minute, stirring to caramelize slightly. Add diced tomatoes (with juices) and chicken stock, scraping up browned bits. Stir in Worcestershire sauce, hot sauce, smoked paprika, dried oregano, and remaining Creole seasoning. Simmer 4–5 minutes to reduce slightly.
- 6
Finish sauce with cream
Reduce heat to low and stir in heavy cream. Simmer gently 2–3 minutes until sauce is slightly thickened and creamy. Taste and adjust salt and pepper. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.
Combine & Finish
- 7
Combine pasta, proteins, and sauce
Return the cooked andouille, chicken, and shrimp to the skillet with the sauce, along with any accumulated juices. Stir to combine and warm through 1–2 minutes. Add drained pasta to the skillet and toss thoroughly to coat. If needed, add more reserved pasta water, 1–2 tablespoons at a time, until the sauce clings nicely to the pasta.
- 8
Add cheese and herbs
Stir in grated Parmesan, chopped parsley, the green parts of the scallions, and squeeze in lemon juice. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if using.
- 9