Total Time
Prep 15 mins
Cook 20 mins

This sounded so good. A Rachael Ray creation.

Ingredients Nutrition


  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.
Most Helpful

4 5

So tasty!

5 5

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

4 5

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!