Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning (I used salt-free)
• 1 teaspoon kosher salt
• 2 teaspoons fresh thyme, chopped
• 4 cups low-sodium chicken broth
• 1 28-ounce can no salt added diced tomatoes, drained
• 1 pound raw shrimp, peeled and deveined
• 12 ounces chicken andouille sausage links, sliced
• 1 8-ounce package Anicent Harvest Penne pasta
• ½ cup fresh flat leaf parsley, chopped

1. Heat oil to medium in a large stock pot or sauce pan. add onion and celery and saute 8 miuntes.
2. Add bell peppers, garlic. Saute 8 minutes
3. Add cajun seasoning, salt and thyme and saute an additional 3 minutes.
4. Add chicken broth, diced tomatoes and bring to a full boil. Reduce heat slightly and allow mixture to cook at a full (but controlled) boil for 15 minutes.
5. Add the penne pasta and stir it into the mixture, patting it down into the liquid with a spoon. Add the andouille sausage and shrimp. Again, pat any pasta that’s sticking up down into the liquid to be sure it’s covered. Reduce heat to low, cover the pot, and allow pasta to cook 6 to 8 minutes, until pasta has reached desired done-ness. Careful to not over-cook!
6. Stir in the fresh chopped parsley. Taste the pasta and add salt as desired. Serve heaping portions!!