Jambasta

Serena Harbaugh

By
@angell100

This is a Recipe from Rachael Ray,
it is so delish. enjoy :)


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Comments:

Serves:

4 servings

Prep:

20 Min

Cook:

35 Min

Ingredients

1 lb
penne rigate
2 Tbsp
extra virgin olive oil
2 Tbsp
butter
1/2 lb
andouille sausage, any brand, casing removed and chopped
4 clove
garlic, chopped
1
poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
1
red bell pepper, seeded and chopped
2
rib celery, chopped
1
onion, chopped
2 Tbsp
all purpose flour
1 c
beer, or 1/2 bottle (any beer)
1 c
chicken stock, light
1 - 14oz. can(s)
crushed tomatoes
2 Tbsp
hot sauce, (franks red hot or tabasco)
2 Tbsp
fresh thyme leave, chopped
1/2 lb
chicken breast, boneless and skinless, diced into small pieces
1/2 lb
medium shrimps, cleaned and tails removed
1/4 c
heavy cream
2
scallions, sliced
salt and ground black pepper to taste

Directions Step-By-Step

1
Heat a pot of water to a boil for pasta and add salt to it then pasta.
cook to al dente and drain.
2
While pasta boils, heat a deep skillet over medium high heat. add extra virgin olive oil, butter and andouille sausage. brown the sausage 2 to 3 minutes to render the fat. remove with a slotted spoon, and set a side.
3
Add garlic, peppers, celery and onions. saute the veggies for 5 to 6 minute.
season the mixture with salt and pepper and add flour to pan.
cook flour with veggies for 2 minutes more then whisk in beer, cook beer out 2 minutes.
4
Add chicken stock, tomatoes, hot sauce and thyme.
bring liquid to a bubble and add chicken and shrimp.
cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm.
stir to mix in cooking juices then add in cream.
5
Drain the pasta and add it to the sauce. ladle up the jambasta and top with chopped scallions and reserved crispy andouille sausage

About this Recipe

Course/Dish: Chicken, Fish, Pasta, Pork
Other Tag: Quick & Easy