Ingredients

• 1/2 cup butter, melted
• 1 cup chicken breast meat, cut into strips
• 16 (21/25 count) shrimp, peeled and deveined with tails removed
• 1/2 cup crawfish tails
• 1/2 cup sliced andouille sausage
• 1/3 cup sliced yellow onion
• 1/4 cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1/3 cup sliced zucchini
• 1/3 cup sliced yellow squash
• 1 cup diced Roma tomatoes
• 1 quart Andouille Cream Sauce, recipe follows
• 4 cups cavatappi pasta
• 8 tablespoons sliced green onion
• 1/2 teaspoon chopped parsley leaves

Directions

Andouille Cream Sauce:

1 teaspoon canola oil

1 1/2 ounces yellow onion, diced

2 tablespoons chopped fresh garlic

3 ounces andouille sausage, casing removed (recommended: Sysco brand)

2/3 cup crushed tomatoes (recommended: Machacado's)

2/3 cup cold water

1/3 ounce chicken base

2 teaspoons cornstarch

1 cup heavy cream

2 teaspoons blackening seasoning

1/4 teaspoon cayenne pepper

1/5 ounces jalapeno jack cheese, grated

Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

Yield: 1 quart