Delicious Jambalaya Pasta with Cajun Flavors - My Homemade Recipe

Ingredients

• 2 tablespoons light olive oil, divided.
• 8-14 ounces andouille or smoked sausage, sliced 1/2-inch thick on the diagonal.
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces.
• 1 tbsp, plus 1 tsp Cajun seasoning mix, divided.
• 1 yellow onion, cut into 1/2-inch pieces, about 1 cup's worth.
• 4 cloves garlic, minced.
• 1 red or yellow bell pepper, chopped into 1/2-inch pieces, about 1 cup's worth.
• 1 14.5-ounce can diced tomatoes.
• 2 cups low-sodium chicken broth.
• 8 ounces dry linguine or spaghetti pasta, broken in half.
• ½ lb raw shrimp, peeled, deveined, and tails removed (31-40 count).
• ½ cup heavy cream.
• ¼ cup fresh Italian parsley, chopped small.
• Additional salt and pepper, to taste.