Prep 15 mins
Cook 20 mins
This sounded so good. A Rachael Ray creation.
- 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
- Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
- 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.
- Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
- 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.
- Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp.
- Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
- Stir in the cream and add the cooked pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.
Everyone loved it. I added extra shrimp and chicken. I used a pasilla chili as my market did not have poblano. Good for entertaining.
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!