Jambalaya Pasta Bake

Cook pasta until al dente. Drain, rinse with cold water, drain. Set aside.

Coat thawed shrimp with 1/3 prepared Seasoning Cajun Mix. Marinate at least 1 hour.

Large dice chicken thigh meat. Coat with 1/3 Seasoning Cajun Mix. Marinate at least 1 hour.

In hot skillet or braiser, heat 1/3 of oil. Add marinated chicken to sear and cook through. Remove from pan and set aside.

In same skillet or braiser, heat 1/3 of oil. Add marinated shrimp to sear and cook off. Remove from pan and set aside.

In same skillet or braiser, heat remaining oil. Sauté diced onion and green pepper and sliced sausage until veggies are translucent and sausage is cooked through.

Add chopped garlic, water and base to meat mixture. Stir to combine and dissolve base.

Add tomatoes, thyme and remaining Seasoning Cajun Mix. Heat through.

Add heavy cream, Worcestershire sauce and tabasco. Bring to a boil. Reduce heat to simmer. Add chicken and shrimp. Simmer 20 minutes.

Turn off heat. Stir in cooked pasta. Mix until well combined.

Portion 12 ounces pasta mixture into casserole dish topped with 0.5 ounces shredded Parmesan cheese.

Bake at 350°F for 15 minutes, or until cheese browns. Reserve and serve warm, 145°F minimum.