Cajun Pastalaya - cooking recipe

Ingredients

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia(R)), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano(R))
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's(R))
1/4 teaspoon cayenne pepper (optional)
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup heavy whipping cream
1/2 bunch fresh thyme, chopped
1/2 bunch fresh oregano, chopped
1/2 bunch fresh basil, chopped
1/4 cup chopped green onions
1/4 cup Parmesan cheese, or to taste

Preparation

Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.