Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Ingredients
1 teaspoon salt
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
5 teaspoons Emeril's Essence, divided
3/4 pound boneless, skinless chicken thighs, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
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
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup grated Parmesan

Cook pasta according to package directions until al dente. Drain, reserving 3/4 cup of the pasta water, set aside.

While the pasta cooks, season the shrimp with 2 teaspoons of Essence and 1/4 teaspoon of salt. Heat 1 tablespoon of olive oil over medium-high heat. Saute shrimp for 2 minutes. Remove the shrimp from the pan and set aside.

Add another tablespoon of the olive oil to the saute pan and season the chicken with 2 teaspoons of the Essence and 1/4 teaspoon of the salt. Place the chicken in the pan and sear for 4 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the shrimp.

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 3/4 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add Parmesan cheese. Toss to combine and serve while hot.