Creole Chicken & Sausage

This is not a hard dish a to make but as is true of many cajun dishes, and if you use the Heaven on Seven Cookbook, there will be a lot of ingredients.  This was no exception.  I added to their creole recipe with their chicken and chorizo maque choux recipe.  You know what that means?  More ingredients but more complex taste.

Recipe
Creole Chicken & Sausage:

1. Bake a 1 & 1/2 whole chickens in a 350 degree oven for 90 minutes spiced with poultry seasoning, Emeril’s essence and Lawry’s seasoned salt and pull the chicken and set aside
2. Brown 4 chicken sausages in a dutch oven with 1 tbsp olive oil and remove to plate
3. Add 2 tbsp olive oil and add pulled chicken to dutch oven and brown for 5 minutes
4. Add 1/4 of a diced yellow onion, 1/3 of a red onion, 6 green onions chopped, 1/2 a red pepper, 1/4 of a green pepper, 1/4 of a orange pepper, 2 stalks of celery, 1 jalapeno seeded, 2 tsp minced garlic, 1/2 tsp oregano, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/8 tsp ancho chili powder, 1/8 tsp red pepper flakes, 1/8 tsp each salt and pepper, 1 tbsp molasses, 1 tbsp worcestershire sauce, 1 tbsp brown sugar1 bay leaf, mix well and simmer for 10 minutes 
5. Add 2 – 15 oz cans of tomato suace, 1 – 15 oz can of crushed tomatoes with green peppers and onions and 1 & 1/2 cups of water and bring to a boil and reduce to a simmer for 1 hour
6. 15 minutes before this simmer is complete, bring a pot of water to boil with salt and olive oil and cook pasta until al dente
7. Put a couple of spoonfuls of pasta and cover with a couple of healthy spoonfuls of the creole, top with Parmesan cheese and serve