JUMBALAYA PASTA

1 cup finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped celery
2 cloves garlic, minced
2 tablespoons cooking oil
1 14 1/2-ounce can tomatoes, cut up
1 cup chicken broth
1 6-ounce can tomato paste
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground red pepper
1/4 to 1/2 teaspoon ground black pepper
8 ounces bow-tie pasta
12 ounces large shrimp, peeled and deveined
8 ounces cooked andouille sausage or smoked sausage, sliced
1 cup cubed, cooked ham
1/4 cup snipped parsley

In a large saucepan, cook onion, green pepper, celery and garlic in oil for about 5 to 7 minutes or till tender, but not brown. Drain.

Add tomatoes, broth and tomato paste. Stir in oregano, basil, thyme, red pepper and black pepper. Cover and simmer for 20 minutes.

Meanwhile, cook pasta according to package directions. Drain.

In a medium saucepan, add shrimp to 4 cups boiling water; return to just boiling. Reduce heat; simmer for 1 to 3 minutes or till shrimp are pink, stirring occasionally. Drain.

Add sausage and ham to tomato sauce; heat through. In large serving bowl, combine pasta, tomato sauce, shrimp and parsley, tossing gently to combine. Makes 6 to 8 servings.