CAJUN CHICKEN & SHRIMP JAMBALAYA

16 ounces pasta of choice

1 pound boneless, skinless chicken cut into bite-sized chunks

2 1/2 tablespoons Cajun spice (divided)

1 1/2 cups bell pepper (red, yellow, orange, julienned and divided)

1/2 cup red onion, julienned

1 tablespoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 stick butter

1/2 pound raw shrimp (tails removed, deveined)

3/4 cup chicken stock

3 Roma tomatoes, diced

1/2 cup clam juice

Parsley to garnish

Place the butter into a saute pan. Allow the butter to melt slightly. ​Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done. While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente. Pour the clam juice into the pan, deglaze. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done. Add the tomatoes into the pan. Continue to cook the mixture until both the shrimp and chicken are thoroughly cooked through. First add pasta into each serving dish and spoon jambalaya mixture over the pasta.