Jambasta
Ingredients
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1 lbpenne rigate
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2 Tbspextra virgin olive oil
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2 Tbspbutter
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1/2 lbandouille sausage, any brand, casing removed and chopped
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4 clovegarlic, chopped
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1poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
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1red bell pepper, seeded and chopped
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2rib celery, chopped
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1onion, chopped
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2 Tbspall purpose flour
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1 cbeer, or 1/2 bottle (any beer)
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1 cchicken stock, light
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1 - 14oz. can(s)crushed tomatoes
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2 Tbsphot sauce, (franks red hot or tabasco)
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2 Tbspfresh thyme leave, chopped
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1/2 lbchicken breast, boneless and skinless, diced into small pieces
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1/2 lbmedium shrimps, cleaned and tails removed
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1/4 cheavy cream
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2scallions, sliced
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·salt and ground black pepper to taste
How to Make Jambasta
- Heat a pot of water to a boil for pasta and add salt to it then pasta.
cook to al dente and drain. - 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.
- 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. - 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. - Drain the pasta and add it to the sauce. ladle up the jambasta and top with chopped scallions and reserved crispy andouille sausage
About Jambasta
Other Tag: Quick & Easy
