Jambasta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt
• 1 lb penne rigate
• 2 tablespoons extra virgin olive oil, evoo
• 1/2 lb andouille sausage, casings removed and meat diced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 poblano chile, chopped
• 1 small red bell pepper, chopped
• 2 celery ribs, from the heart with greens, chopped
• 1 medium onion, chopped
• fresh ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer (about two-thirds of a bottle)
• 1 cup chicken broth
• 1 (14 1/2 ounce) can crushed tomatoes
• 2 tablespoons hot sauce, such as frank's redhot (eyeball it) or 2 tablespoons tabasco sauce (eyeball it)
• 2 tablespoons fresh thyme, chopped
• 1/2 lb boneless chicken breast, diced
• 1/2 lb medium shrimp, peeled and deveined, tails removed
• 1/4 cup heavy cream (eyeball it)
• 2 scallions, thinly sliced

Recipe

• 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.