Ingredients: |
Ingredients: PASTA
Salt (to taste)
1 Lbs. Penne rigate
JAMBALAYA
2 Tbsp Extra-virgin olive oil
2 Tbsp Butter
1/2 Lbs. Andouille sausage, remove casing and diced
4 Clove Garlic, chopped
1 Poblano pepper or Jalapeno pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
2 Ribs Celery from the heart with greens, chopped
1 Onion, chopped
Salt and ground black pepper to taste
2 Tbsp All-purpose flour
1 Cup Beer, 1/2 bottle
1 Cup Chicken stock
14 Oz. Crushed tomatoes
2 Tbsp Hot sauce (recommended: Franks Red Hot or Tabasco)
2 Tbsp Fresh thyme leaves, chopped
1/2 Lb Chicken breast, diced into small pieces
1/2 Lb Medium shrimp, cleaned and tails removed
1/4 Cup Heavy cream, eyeball it
2 Scallions, sliced
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Directions: |
Directions: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 works.
Heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and Andouille. Brown the sausage 2 to 3 minutes to render the fat. Sausage will become crispy.
Remove sausage with a slotted spoon.
Add to EVOO and drippings the garlic, peppers, celery and onions and sauté for 5 to 6minutes.
Season mixture with salt and pepper and add flour to the pan.
Cook flour with veggies 2 minutes more then whisk in beer and continue cooking the 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 and add in cream.
Drain pasta and add it to the sauce.
Ladle up the jambasta and top with chopped scallions and reserved crispy Andouille. |
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