Jambalaya:

5 hot Italian or Chorizo sausage
2 chicken breasts
˝ lb large shrimp
1 medium bell pepper seeded, chopped bite size
5 green onions, chopped
1 large can Aylmer diced tomatoes with Italian spices
1 can sliced black olives, drained
2 cloves garlic, peeled and minced
2 tbsp butter
1 tbsp basil
2 tbsp parsley
˝ tsp pepper
dash of Franks Red Hot Pepper sauce
2 tbsp oil

Linguini:

˝ tsp salt
2 tbsp oil
4 cups water
linguini noodles

In a frying pan, cook the sausages, drain grease and
slice on the diagonal. Next cook the chicken and cube
it. Cook the shrimp in a bit of butter until they turn
pink. Clean and chop the vegetables, add butter and
the chopped vegetables to a frying pan, sauté until
soft, stirring often. In a Dutch oven add the can of
Aylmer's tomatoes and juice, sausage, chicken,
shrimp, vegetables and all the seasonings and
simmer.

In a pot bring the water to a boil with the oil and the
salt. when boiling, add the linguini noodles. Boil until
cooked, drain off the water. You can serve it two
ways. You can mix the jambalaya and the linguini
noodles together in a Dutch oven and serve, or you
can leave them separate and serve the jambalaya
over the linguini noodles.

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