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  1. Start with the sauce basics. Combine the tomato sauce, tomatoes, Italian seasoning, and bay leaves in a large pot and start it off on low heat. I don’t add any Cajun seasoning here as we will be seasoning the meat before we cook and I don’t want to overpower it from the beginning. Season as you go…
  2. Lightly oil a pan over medium heat and add the onion and pepper. Cook until the onion is translucent but not yet turning brown. About a minute before you think the onion is cooked through add the garlic. Cook it an additional minute or so and add to the tomato sauce.
  3. For the meat I start with the chicken. You can cook it one of 2 ways, cubed and sautéed or grilled whole and cubed later. Either way you should season liberally with Cajun seasoning. If you are going the sautéed route cube the chicken before seasoning.
  4. Cut the sausage at the bias into approximately ½ inch slices. These can be heated in a pan with oil until they start to turn brown. Personally I don’t like to overcook the sausage but rather let them release their flavor into the sauce. When they are heated through add to the sauce.
  5. Place the shrimp in a large bowl and liberally sprinkle with Cajun seasoning and cover. This should be placed in the fridge until the sauce is about five to ten minutes from being finished. I don’t know about you but I loathe over cooked shrimp!
  6. Now that the sauce is starting to cook we start to taste, and season. Keep in mind that the shrimp have seasoning that will add to the flavor of the sauce. I usually end up adding anywhere from one to three tablespoons of Cajun seasoning, a little at a time, while it cooks. If the sauce is too thick, add some chicken broth. If it’s too thin, just let it simmer. I usually simmer it covered for 45 to 90 minutes.
  7. Cook the pasta according to package directions. During the last five to ten minutes of cooking the sauce add the shrimp. When the shrimp firm up and turn pink the sauce is done. Serve the sauce over the noodles with some garlic bread.
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