Cajun Jambalaya Pasta Bowl (Print Version)

# Ingredients:

→ Main Stuff

01 - 8 oz of linguine noodles
02 - A pound of boneless, skinless chicken thighs, chopped into 1-inch pieces
03 - 6 teaspoons of Cajun seasoning, used separately
04 - 2 and a quarter teaspoons of salt, split up
05 - 3 tablespoons of avocado oil, divided
06 - Half a pound of medium shrimp, peeled and cleaned
07 - 0.5 lbs of andouille sausage, sliced up
08 - 1 thinly sliced green bell pepper
09 - A red bell pepper, sliced thin
10 - Half a red onion, cut into thin slices
11 - 3 cloves of garlic, minced
12 - Three-fourths cup of half and half cream
13 - 1 tbsp cornstarch
14 - One 14.5-ounce can of diced tomatoes, fire-roasted
15 - 1 tablespoon of tomato paste
16 - 2 teaspoons of Worcestershire sauce
17 - Half a teaspoon of dried oregano
18 - 2 tsp sugar
19 - Quarter teaspoon of black pepper
20 - Chopped green onion tops (optional)
21 - Fresh parsley, finely chopped (optional)

# Instructions:

01 - Boil the linguine in salty water as per the instructions on the box. Cook until it's just firm enough to bite. Save ½ cup of the water before pouring out the rest.
02 - Toss the chicken pieces into a big mixing bowl. Shake 2 teaspoons of Cajun seasoning and ½ teaspoon of salt over them. Give it a mix so every piece is coated.
03 - Put a big skillet on medium heat, then pour in 1 tablespoon of avocado oil. Lay the chicken pieces in a single layer. Flip every so often until fully cooked in around 7-8 minutes. Set aside on another plate.
04 - Use the same bowl from before to season the shrimp. Sprinkle them with 1 teaspoon of Cajun seasoning and ¼ teaspoon of salt. Stir them up to coat.
05 - Pour 1 more tablespoon of oil into the skillet. Lay down the shrimp and sausage slices. Let them cook together for 2-3 minutes per side. The shrimp should turn opaque, and the sausage slightly crisp. Move them with the chicken.
06 - Pour the last tablespoon of oil into the pan. Drop in the peppers, onion, and 3 teaspoons of Cajun seasoning. Cook while stirring for 6-8 minutes till softened. Toss in the garlic and cook for half a minute more.
07 - Combine half and half with cornstarch in a bowl, whisking until smooth. Pour it into the skillet alongside the reserved pasta water, sugar, Worcestershire sauce, oregano, tomato paste, canned diced tomatoes, the remaining 1.5 teaspoons of salt, and black pepper. Stir it all up. Reduce the heat and let it bubble for 4-5 minutes, thickening up.
08 - Toss the pasta, shrimp, sausage, and chicken back into the skillet. Stir everything around so it's all coated in the sauce. Heat it for 3-4 more minutes. Sprinkle with parsley or green onions if you want before serving.

# Notes:

01 - Cajun Spice Mix: Tested using Evolving Table Cajun blend. If using other brands, adjust the seasoning and salt to your liking.
02 - Tweaking Salt: If your Cajun blend is salty, cut total salt to 1.5 teaspoons and adjust as needed.
03 - Why Save Pasta Water: The starch in it makes the sauce creamier, so don't throw it out.
04 - Leftover Idea: Keep extras in a sealed container in the fridge for 3 days. Reheat on the stove with a tiny splash of broth or water to loosen it up.

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