This recipe is based on the chicken, shrimp and sausage gumbo in Paul Prudhomme's Seasoned America cookbook. To make my wife happier I drastically reduced the fat used in the recipe from 1/2 c. to 2 t. To keep me happy I increased the amount of seasoning in the recipe to keep it tasting like the original.

It has been fairly cold for the past few weeks and I wanted a nice hearty soup to warm me up so I came up with this recipe after looking through the freezer and pantry. Cooking the pasta in the stock helped give the soup a really nice texture and added a lot of flavour to the pasta.