Serves 4 to 6 (scale up in direct proportion)
1 pound penne rigate, ziti or rotini, cooked in boiling salted water until al dente. Reserve ½ cup of the pasta water (the starchy water enhances the pasta “sauce”). Drain the pasta and set it aside. Keep it warm.
3 tablespoons olive oil
¾ pound shrimp
¾ pound andouille sausage, diced into ½-inch pieces
½ cup yellow onion, small dice
½ cup green bell pepper, small dice
1 tablespoon minced garlic
2 tablespoons Cajun spice mix
½ cup chicken stock or broth
1 cup canned plum tomatoes, crushed by hand and drained
½ cup grated Parmesan
Over medium-high heat, warm the olive oil in a large saute pan for 1 minute. Add chicken, sausage, onion, bell pepper and garlic. Add the Cajun spice mix. Stir and cook until the chicken and sausage and bell pepper are cooked through (about 5 minutes). Add the chicken broth and tomatoes. Cook and stir to reduce a bit. Add the reserved pasta water and cook for another 3 minutes.
Put the cooked, reserved pasta in a heated pasta serving bowl. Add the jambalaya sauce and toss to combine. For each portion, sprinkle on the Parmesan just before serving.