Water Street Oyster Bar's Seafood Pasta Jambalaya

Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat.

Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil.

Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.

For Andouille Cream Sauce:

Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes.

Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine.

In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to 10 minutes over moderate heat.

Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.