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Firehouse Chef: Lou Wortel makes mock jambalaya

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Chicago Heights Fire Department Mock Jambalaya

Ingredients:1 lb.  rigatoni pasta
6 Tbs vegetable oil
1 large boneless, skinless chicken breast, cubed
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 lb. pre-cooked smoked sausage or Kielbasa, cut into 1/8 in. slices
1 lb. pre-cooked large shrimp
2 tsp or more of Creole seasoning
1.5 pint heavy whipping cream (room temperature)

Bring 5 quarts of water to a rolling boil. In a large pan add 4 Tbs of vegetable oil and saute peppers and onions. Add dash of Creole seasoning to mixture. Once mixture is soft, add gar.ic. Remove vegetables and set aside. Add remaining 2 Tbs of vegetable oil and brown chicken. Once chicken is browned, add sausage and vegetables back to pan. Add another dash of Creole seasoning and cook until sausage is warm. Slowly add pasta to water. Add heavy whipping cream to mixture and let simmer for approximately 20 minutes or until sauce begins to thicken. About 5 minutes before simmer is complete, add shrimp to the mixture in large pan. Cook pasta al dente and drain. In a large bowl, add cooked pasta, and mixture from pan and stir.

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