Jambasta

Submitted by Valerie in Florida

"This sounded so good. A Rachael Ray creation."

 

• Ready In: 35mins
• Ingredients: 21
• Serves: 4

ingredients

• salt
• 1 lb penne rigate
• 2 tablespoons extra virgin olive oil, evoo
• 1⁄2 lb andouille sausage, casings removed and meat diced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 poblano chile, chopped
• 1 small red bell pepper, chopped
• 2 celery ribs, from the heart with greens, chopped
• 1 medium onion, chopped
• fresh ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer (about two-thirds of a bottle)
• 1 cup chicken broth
• 1 (14 1/2 ounce) can crushed tomatoes
• 2 tablespoons hot sauce, such as Frank's RedHot (eyeball it) or 2 tablespoons Tabasco sauce (eyeball it)
• 2 tablespoons fresh thyme, chopped
• 1⁄2 lb boneless chicken breast, diced
• 1⁄2 lb medium shrimp, peeled and deveined, tails removed
• 1⁄4 cup heavy cream (eyeball it)
• 2 scallions, thinly sliced

directions

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta is cooking, heat a large, deep skillet over medium-high heat. Add the extra virgin olive oil, 2 turns of the pan, add the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon.
3. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
4. Season with salt and pepper; add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes.
5. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp.
6. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
7. Stir in the cream and add the cooked pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.

Reviews

[rosslare]

So tasty!

 

[aronsinvest]

Everyone loved it. I added extra shrimp and chicken. I used a pasilla chili as my market did not have poblano. Good for entertaining.

 

[Stacee R.]

I've been making this ever since I saw it made on "30 Minute Meals." Love it! I gave a portion to one of the guys I work with and he paid me to make it for his family! :) My best friend's hubby loves this dish and has re-named it "Pastalaya." :D This one's a keeper!

 

[tara portee]

I did like this. I think I could really tinker around with it to be even better. There was too much liquid, so I would cut down on that, I would have like to have had some chopped tomatoe in therre and I would have liked a few more spices, maybe oregano and bay.

 

[lin57]

This is wonderful Just enough spice to it. I was a bit nervous about the amount of hot sauce the recipe called for but I used the full 2 tablespoons and it didn't seem to be to much . I agree that it feeds more than 4 I think you could easily feed 6 . There were lots of leftovers that were great reheated the next day.