Jambalaya Pasta with Penne Chicken Shrimp and Andouille

Ingredients

• Salt for pasta cooking water plus 3/4 teaspoon, divided
• 1 pound dry penne rigate
• 3 tablespoons olive oil, divided
• 1 pound peeled, deveined large shrimp
• 2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
• 3/4 pound boneless, skinless chicken breast, 1-inch diced
• 3/4 pound andouille sausage, diced into 1/2-inch pieces
• 1 tablespoon freshly chopped thyme leaves
• 1/2 cup heavy cream
• 1/2 cup yellow onion, small diced
• 1/2 cup green bell pepper, small diced
• 1 tablespoon minced garlic
• 1/2 cup chicken stock
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons freshly chopped basil leaves
• 1/2 cup grated Parmesan
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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