Pasta Jambalaya

I used to do this dish at one of my previous jobs. It was always a huge hit when I ran it as a special and I hope ya'll enjoy it too. The following recipe is for one serving roughly. sorry if amounts aren't exact but I'm used to doing this by site and have never really measured it out. But as with all recipes, this is merely a guideline.

Ingredients
6-8 26/30 Shrimp peeled and deveined
~10-12 crab claws or 2 oz of jumbo lump crab meat
1/4 cup Andouille sausage, cut into half moons
1/4 lb(dry weight) Penne pasta, cooked
1/4 cup green bell pepper, cut into strips
1/4 cup red bell pepper, cut into strips
1/4 cup red onion, cut into strips
1/4 cup Roma tomatoes, diced
1/2 cup tomato juice
1 tsp minced garlic
1/4 cup white wine
8-10 dashes Tabasco
2 Tbl Oil
1 Tbl butter
Pan for cooking-preferentialy a sautee pan

Start off by heating up your pan with the oil in it on high heat.
Once opan and oil get hot, throw in your andouille and lightly brown.
Next throw in your shrimp and sear them to get a little color.
Then ad your peppers and onions and cook till they just start to soften up.
Hit pan with wine, then add tomatoes, tabasco, and tomato juice.
Toss in pasta and let sauce thicken slightly.
Then throw in your crab and finish the dish with a little butter.
Now it is ready to serve and enjoy!