Cooking Louisiana  -  Ken's Cajun Pasta

1 ½ cups Cubed Chicken (use dark meat for best flavor)
1 tsp Liquid Smoke
1 lb. Peeled Shrimp
12 oz. Crawfish (optional) I used and it was very good
1 lb. Andouille, if you use don't add liquid smoke
1 lb. Sausage, I use the Richards (pork & beef mixed)
2 tbs. Olive Oil, 1 tbs. for browning meat and 1 tbs. for pasta
3 Medium size yellow onions
4 tsp. Season all
3 bunches Green Onions
2 tbs. garlic
3 cups Heavy whipping cream or mix 1 cup half and half with 1 cup whipping to make it a little less rich
1/2 tbs. Worcestershire Sauce
½ tsp. Hot Pepper Sauce
1 tsp. Salt
1 cup Fresh Shredded Parmesan Cheese (not from shaker)
1 lb. Pasta, I like to use the angle hair

Cut Andouille in 1/4 inch thick slices and each slice into quarters. Cut sausage in 1/4 inch slices and each slice in half. Also cut shrimp into pieces.

Cook pasta separately adding 1 tablespoon olive oil to keep strings separated.

Sauté chicken in olive oil and season salt until almost cooked then add yellow, green onions and sausage and cook until done, (do not burn). Add Andouille and cook about 5 minutes. Add Worcestershire, hot sauce and season all (to taste), cream, and salt. Cook about 3 to 5 minutes to blend flavors, tasting chicken chunks for seasoning, when taste is to your liking turn fire off. Add shrimp stirring as you add them. Add half of the cheese and relight fire to a medium flame. Fold all of this together until all cheese is melted. (Fold cheese into mix, do not stir). When cheese is melted (if you are not serving immediately) remove from fire. If removed from fire you will need to fold in remainder of cheese and pasta about 20 minutes before serving, heating until cheese is melted. Turn off fire and fold once or twice and let sit covered about five minutes to blend flavors before serving. This will feed 10 to 12 people.

K. Hulsey