Out of the World Angel Hair Pasta

Today is kind of fusion dish.  I always enjoy Emeril New New Orleans Pasta:
http://www.emerils.com/recipe/2659/New-New-Orleans-Pasta.
For Emeril's Essense Recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html

I change it somewhat and it gives a "kick".  I cook triple portion.  Feed 10.

Ingredient:
1. 1/2 lb boneless chicken thigh, cut into strips and marinaded with 1 Tbs Emeril's Essence*
2. 2 Tbs of Emeril's Essence
3. 1 lb shrimp, peeled, marinaded with 1 Tbs Emeril's Essence
4. 1 medium size yellow onion, diced
5. 1 bulb garlic, diced
6. 1 1/2 cup of milk
7. 2/3 stick of butter
8. 2 Tbs flour
9. 2 chopped Chinese sausage/4 oz chopped andouille or chorizo sausage
10. Salt & Pepper (optional)
11. 1 Tbs Soya sauce
12. 1 cup of chopped green onions
13. 1 cup of chopped Pepper Jack cheese
14. 2 Tbs olive oil

How:
a. Melt the butter, #6 and #8, stir till thicken and set aside.
b. 1 Tbs olive oil to brown #5 & #6, dish out 1/2 for the shrimp
c. Put in #1 and cook for 2 minutes on medium heat.  Add #9-12, cook 2 minute.  Add #a  and #13, cook for 2 minutes.
d. Toss with cook (1 1/2 lbs angel hairs)
e. 1 Tbs olive oil to stir fry #3 till the shrimps turn pink and set aside
f. Dish out a plate of toss pasta, put a few cooked shrimp on top, sprinkle with some more cheese (optional) and eat with garlic bread and cooked vegetable of your choice.
Yummmm....