"Toasted" Cajun Pasta with Bacon, Sausage and Shirmp

Ingredients:
1/2 pound bacon, chopped
1 pound of andouille or smoke sausage, sliced into rounds
1 pound of shrimp, raw, peeled and deveined
1 onion, diced
5 cloves of garlic, minced
2 TBSP parsley, minced
1 TBSP green onion, chopped
6 cups of chicken stock (or 4 chicken and 2 water)
2 TBSP butter
2 red bell peppers, chopped (or 1 green pepper, if desired)
Creole or Cajun Seasoning
Salt and pepper
1/2 cup grated parmesan
1 pound of dry pasta (I used rigatoni. Spaghetti or penne would be good too)

Optional additional seasonings or just add more cajun/creole blend
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp oregano
1 tsp dried thyme

Directions:
1. In a large saucepan, heat your 6 cups of liquid on low heat on the back of the stove.
2. Heat a large dutch oven to medium heat. Add the chopped bacon and render the fat and brown the bacon. Remove with a slotted spoon.
3. Add the sausage and a little cajun/creole seasoning. Brown. Remove with a slotted spoon.
4. Season the shrimp with your mixture and add to the pan.  Cook for 3 minutes per side. Remove with slotted spoon.
5. Add onion and garlic and a little more seasoning. Scrap up the brown bits and cook for 5 minutes. Add the chopped pepper and cook an additional 2 minutes.
6. Add the butter. Add the pasta and "toast" it in with the spice and onion garlic mixture. Stir gently and often for about 4 minutes.
7. Start adding in your liquid 2 ladles at a time.  Toss gently and stir until most of the liquid is absorbed.  You should see the liquid bubbly in the pan. If not, turn up your heat.
8. It should take about 20-30 minutes depending on your type of pasta.  When you start getting to the end of your liquid in the saucepan, taste the pasta for texture. You may or may not use all the liquid from the saucepan. It really depends on the type of pasta.
9. When your pasta is done, you should have just a little liquid left at the bottom of your dutch oven -  that will serve as your light sauce. If it seems dry you can add 2 TBSP more of butter and toss.
10. Add everything back to the pot on low heat - sausage, bacon, shrimp, parmesan, green onion, parsley.
10. Serve right away with additional parmesan for garnish.
Enjoy!


Wine pairing:
Crisp White wine blend with citrus flavors