Chuck's Pasta Jambalaya
(I did not name it; this is the name I found it under online.)
1 lb boneless chicken, cooked and cubed
½ lb small (salad) shrimp
1 lb hot smoked sausage or andouille or chaurice, cooked and sliced on the bias
1 large onion, chopped
1 bell pepper, chopped
5-6 cloves garlic, minced
4 stalks celery, chopped
2 small cans tomato paste
1 28 oz can of tomatoes with peppers
4 cups dark homemade chicken stock
3 tbs Tony Chachere’s Creole seasoning blend (or add more to taste)
4 bay leaves
1 lb penne pasta
In a frying pan, sauté the onion, pepper, garlic, and celery in 2 tbs cooking oil until the onions turn transparent. Add the tomato paste and let it pincé (brown a little). Keep it moving so that it browns but does not burn.
While the vegetables are cooking, in a large stock pot, brown the sausage, and add the chicken to heat.
Once the vegetables are translucent and the tomato paste browns some, deglaze the pan with ½ of the chicken stock, scraping the bottom of the pan to mix in any of the browned bits.
Start a large stock pot of water boiling for the pasta.
Add the vegetable mix to the meat. Add the tomatoes, the rest of the chicken stock, Creole seasoning mix, and bay leaves and bring to a slow boil for 10 minutes.
Start the pasta cooking. At the same time add the shrimp to the Jambalaya pot and cook for 10 additional minutes while the pasta cooks.
Drain the pasta and add to the Jambalaya. Simmer for 10 minutes, remove the bay leaves, and serve.