PASTA RECIPE: Italian Style Jambalaya 2-tbsp white wine 1-8" fresh Italian sausage, cut into 1/2" slices 1-6" dried Italian sausage, chopped into small pieces 1/2-cup chopped celery 1-14oz can artichoke hearts, roughly chopped 1-cup sliced fresh mushrooms 1-cup diced onions 1-cup chicken stock 1-19oz canned stewed tomatoes 1-5oz can tomato paste 1-5oz can baby clams, drained 1-4 to 6oz can cocktail shrimp, drained 1/4-cup sliced green olives 3/4-lb fresh pasta Salt to taste

Seasoning Mix 2-tsp garlic powder 1/2-tbsp onion powder 1-tsp freshly ground black pepper 1/2-tsp cayenne pepper 1/2-tsp dried basil 1/2-tsp dried oregano

Combine the seasoning mix in a small bowl
Preheat a heavy 5-quart pot, preferably nonstick, over medium-high heat
Add fresh sausage to quickly brown on both sides
Add white wine, celery, artichoke hearts, mushrooms, onion, dried sausage and seasoning mix
Cook for 3-4 minutes, scraping the bottom of the pot frequently
Add chicken stock, tomatoes and tomato paste
Bring to a boil and reduce heat to a simmer
Simmer, uncovered for 1 hour, or until thickened
Just before serving, add baby clams, cocktail shrimp and olives to heat through
Serve over cooked pasta

Serves 4

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