Ingredients

Proteins:

• 1 lb shrimp, peeled and deveined
• 1/2 lb andouille sausage, sliced
• 1 lb boneless chicken breast or thighs, cubed

Vegetables:

• 1 small onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tbsp fresh thyme (or 1 tsp dried)

Pantry & Dairy:

• 12 oz linguine pasta
• 1/3 cup reserved pasta water
• 1 cup heavy cream
• 1 tbsp Cajun seasoning (plus more to taste)
• 2 tbsp butter, divided
• Salt, to taste
• 1/2 cup diced tomatoes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/3 cup pasta water. Drain and set aside.
2. Season shrimp with Cajun seasoning. In a large skillet over medium heat, melt 1 tbsp butter and cook shrimp for 2 minutes per side or until pink. Remove and set aside.
3. In the same skillet, brown sausage slices until crispy. Remove and set aside.
4. Season chicken cubes and cook in remaining 1 tbsp butter until golden and cooked through. Remove and set aside.
5. Add onion, green bell pepper, and thyme to the skillet. Sauté for 5 minutes. Add red bell pepper and cook for another 3 minutes.
6. Stir in diced tomatoes (if using), reserved pasta water, and salt. Simmer for 5 minutes until slightly reduced.
7. Return shrimp, sausage, and chicken to the pan. Add cooked pasta and heavy cream. Toss well and heat through for 1–2 minutes.
8. Taste and adjust seasoning with additional Cajun spice or thyme as desired.

Tips

• Don’t overcook shrimp—they turn rubbery quickly.
• Use fresh thyme for brighter flavor if available.
• Substitute andouille with kielbasa and a pinch of smoked paprika if needed.
• Let sauce thicken slightly before adding cream for the best texture.

Serving Suggestions

• Serve with warm garlic bread or crusty French bread.
• Pair with a crisp garden salad with vinaigrette.
• Offer hot sauce or crushed red pepper on the side for extra spice.