HOW TO MAKE CAJUN PASTA | ANDOUILLE SAUSAGE, CHICKEN & SHRIMP | QUICK & EASY | SIMPLY AMAZIN'

Cook the linguine according to package instructions until al dente.

In a large skillet, melt the butter over medium heat.

Add the diced onion, minced garlic, sliced yellow and red bell peppers, and cook until softened.

Add the diced chicken breasts and sliced andouille sausage to the skillet, cooking until browned.

Stir in the shrimp and cook until they turn pink.

Sprinkle in the flour and stir to combine, cooking for another minute.

Pour in the heavy whipping cream and chicken stock if needed, stirring to combine.

Add the diced tomatoes, Cajun seasoning, Goya Saxon packet, and other spices (paprika, onion powder, garlic powder, pepper) to the skillet.

Simmer the mixture until it thickens slightly, then add the freshly grated Parmesan cheese and stir until melted.

Serve the sauce over the cooked linguine and garnish with parsley.

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