Jambalaya

By MC042561

Copeland's of New Orleans

Ingredients

• 2 tspn salted butter
• 1 boneless chicken breast, cut into pieces
• 2 oz andouille sausage cubed
• 2 oz smoked sausage, cubed
• 2 oz shrimp, peeled and deveined
• 1/2 cup sliced bell pepper, mixed red, green, yellow if desired
• 1/2 cup sliced button mushrooms
• 2 tbsp green onions sliced
• 1/2 tspn Creole seasoning
• 2 oz beef gravy
• 2 oz marinara sauce
• 8 oz penne pasta

Preparation

Step 1

In a preheated skillet, add the butter and the two sausages.

Saute them until heated through and the fat has rendered approx. 1-2 minutes.

Add the chicken then the shrimp and saute for about a minute or more.

Add the pepper, mushrooms, green onions, and spice, toss and saute for another minute.

Add both sauces and bring to a boil.

Add the heated pasta and toss thoroughly to coat pasta well.