Jambasta
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
How to Make Jambasta
- 1Heat a pot of water to a boil for pasta and add salt to it then pasta.
cook to al dente and drain. - 2While 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.
- 3Add 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. - 4Add 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. - 5Drain 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
