Ingredients:
2/3 cup onion, chopped
1/2 cup celery, chopped
2 tsp parsley flakes, dried
1/4 tsp garlic powder
2 cans (14.5 oz each) Italian stewed tomatoes
1/2 cup tomato paste
1 tsp oregano, dried
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
2 bay leaves
2 tbsp vegetable oil

Directions:
1. In a large saucepan over medium heat, add vegetable oil, onion, celery, parsley, garlic powder, and sauté until tender. Stir in the tomatoes, tomato paste, oregano, sugar, salt, and pepper. Once sauce begins to bubble add bay leaves and reduce heat to low. Cover and simmer for 1 hour. Discard bay leaves.

2. Remove sauce from stove, and pour into blender or food processor. Blend until all ingredients are well emulsified.

Enjoy! Goes well over pasta. Also great for pizza sauce!

Ingredients:
Pasta of Choice
10 large shrimp
2 boneless, skinless, chicken breasts, medium-large
8 oz Andouille sausage
8 oz spinach, defrosted*
1 1/4 cup Parmesan cheese**
1.5 tsp Tony Chachere's creole seasoning
1 tsp Old Bay Seasoning
1 tbsp parley, dried
1/4 tsp black pepper
1 tsp salt
2 tsp onion powder
1 tbsp minced garlic
1 cup heavy cream***
2 tbsp butter ****
Olive oil
4 tbsp pasta water

Directions:
1. Boil pasta according to directions on box reserve 4 tbsp of pasta water to use later in dish. Drain pasta and mix with 1 tsp of olive oil. If using frozen spinach squeeze water out of spinach and set aside.

2. While pasta is boiling, mix together creole seasoning, old bay, and pepper. Sprinkle lightly over shrimp, toss to coat, and set aside. Sprinkle remaining seasoning over both sides of chicken breasts. Rub seasoning into chicken breasts to ensure it is well coated, and set aside. Slice sausage into rounds, and set aside.

3. Preheat a skillet over medium heat, add 1-2 tbsp of olive oil to coat pan. Add shrimp, turn after about 3 mins. Cook shrimp until done, remove from pan, and set aside. 4. In same pan add chicken breasts (may add 1-2 tsp of olive oil if needed). Cook for about 6-8 mins, then flip and cook on other side. Cook chicken breasts until internal temperature of 165°F (around 10-12 mins). Remove from pan, slice, and set aside.

4. In same pan add sausage and cook for about 6-7 mins. You want the sausage to be well browned on both sides. Reduce heat to medium-low and add butter. Once butter has melted minced garlic. Sauté for about 1-2 mins just until the garlic starts to brown. Using a wooden or plastic spoon scrape the bottom of the pan to get all the seasoning up. (If you are using fresh spinach add it in now. Once spinach has wilted continue with remaining steps.)

5. Add in heavy cream. Stir for about 1-2 mins. Add in Parmesan cheese. Stir until Parmesan cheese is melted and well incorporated. Add in 2 tbsp of the pasta water. If your sauce is still too thick add additional pasta water in 1 tbsp increments until sauce is desired consistency. Add in onion powder, salt, and parsley. Add in spinach. Stir for about 2 mins, then add in chicken and pasta, top with shrimp. Enjoy!

Note:
*May use fresh spinach
**It's best to use fresh Parmesan cheese instead of grated. Sargento's fresh off the block Parmesan works as well.
***May sub full fat canned coconut milk for the heavy whipping cream
****May sub vegan butter, or replace with 1 tbsp olive oil