Pasta Jambalaya

• 12 cup crisco canola oil
• 2 tablespoons butter
• 1 small red onion, sliced into 1/4 inch strips
• 2 garlic cloves, minced
• 1 sun-dried tomato, minced
• 1 roasted red pepper, minced
• 12 lb cooked chicken, cut into 1/2 inch strips
• 8 large raw shrimp, peeled and deveined
• 12 lb andouille sausage, sliced into 1/4 inch slices (or other spicy smoked sausage)
• 2 teaspoons cajun seasoning
• 1 red bell pepper, sliced into 1/4 inch strips
• 1 cup fresh spinach, stems removed
• 16 cherry tomatoes, cut in half
• salt and pepper
• 1 lb fettuccine, cooked according to package directions, drained

1. Heat Crisco oil and butter in large saute pan.
2. Add onion, garlic, sun-dried tomato and roasted red bell pepper.
3. Saute until garlic is fragrant but not brown, about five minutes.
4. Add remaining ingredients, except fettuccine and saute until thoroughly heated, about 5-6 minutes.
5. Season to taste with salt and pepper.
6. Add fettuccine and toss well.
7. Pour onto warmed serving platter.

canola oil, butter, red onion, garlic, tomato, red pepper, chicken, shrimp, andouille sausage, cajun seasoning, red bell pepper, fresh spinach, tomatoes, salt, directions

Taken from www.food.com/recipe/pasta-jambalaya-126312 (may not work)