A New Twist on Jambalaya

I was quite taken with the simplicity of this stanza (part of a larger piece of poetry by Emily Dickinson) that was recently sent to me. It's a screen shot but last line reads  recordless, but for them. The imagery in each line speaks to a wintery landscape and the stanza can really stand on its own. Simple and perhaps makes you think or see something different about the landscape around you.   
A link to full poem https://www.poetryfoundation.org/poems/51610/it-sifts-from-leaden-sieves-291 

Jambalaya is a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands and is a staple dish in New Orleans.
Jambalaya is a casserole that's cooked in the same pot as the rice. The holy trinity, Cajun holy trinity, or holy trinity of Cajun or Louisiana Creole cooking uses onions, celery, bell peppers in roughly equal quantities. This is the base for much of the cooking in the regional cuisines of Louisiana. Some variations include the use of garlic, parsley or shallots for onions. The preparation of Cajun/Creole dishes such as gumbo and jambalaya all start from this base.

Chicken and Sausage Penne Jambalaya
This recipe is a personal take on classic recipe made with pasta instead of rice, chicken and  sausages. It's a one pot meal ready in 45 minutes.  Seasoning amounts can be adjusted according to preference. The recipe serves four. It's a hearty and quite delicious with all the great flavors usually found in the traditional dish.   
Ingredients: 

• 1 TB. extra-virgin olive oil 
• 1 cup each sweet onions, diced, celery, diced and mini red and yellow sweet peppers, diced 
• 2 chicken breasts, cut in small pieces
• 2 andouille sausages, cut crosswise into 1" thick pieces or 2 links Italian sausages, cut in 1 inch pieces. 
• 3 cloves garlic, minced 
• 1/2-1 tsp. each Cajun seasoning and chili powder
• kosher salt and freshly ground black pepper 
• 1- 15-oz. can diced tomatoes, basil and garlic 
• 3 cups chicken broth, low sodium 
• a few squirts hot sauce (Shiracha) 
• 2 cups dried penne pasta 
• 1/4 c. heavy cream 
• 3/4 c. shredded Cheddar 
• Freshly chopped parsley, for garnish

Directions:

• In a large skillet with deep sides, over medium heat, heat oil. Add onions, celery and bell peppers. Sauté until beginning to soften, stir in garlic and saute 2 minutes more. 
• Add sausage and chicken pieces, sprinkle with spices and cook until browned all over and cooked through. 
• Add in diced tomatoes. chicken broth, hot sauce and penne. Bring to a boil on a medium heat.  Reduce heat to low and simmer (uncovered) until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes. 
• Stir in cream and cheese, mix well. Cook a few minutes more. Remove from heat , cover and let rest 5 minutes. 

Looking for a traditional Jambalaya recipe? Try

http://sockfairies.blogspot.com/2017/03/jambalaya.html