Chicken, sausage and shrimp jambalaya pasta

Boil the pasta about 10 minutes, until al dente rather than too soft (transcribed 'old daunte'). Drain and set aside.

Preheat 3 to 4 tablespoons of oil. Season the shrimps with Cajun spice, mixing so every shrimp is coated, and season the chicken with Cajun seasoning.

Brown the chicken, then the flip side, until nicely browned; take off the heat and set aside.

Brown the sausage on both sides.

Add the onions, minced garlic and bay leaf and cook the onion down.

Add a little red chili flakes, oregano, black pepper, thyme and more Cajun seasoning; mix, and taste for salt since the Cajun seasoning is salty. Cook a few minutes for the vegetables to soften.

Add the tomato sauce and chicken stock, then the chicken. Cover and bring to a rolling boil.

Add the pasta and mix thoroughly, then the shrimps. Cover and cook.