Ingredients Jump to Instructions ↓

  1. 1 pound penne rigate, pasta with lines

  2. 2 tablespoons extra-virgin olive oil ,

  3. 2 turns of the pan

  4. 2 tablespoons butter

  5. 1/2 pound andouille sausage , any brand, casing removed and diced

  6. 4 cloves garlic , chopped

  7. 1 poblano pepper , seeded and chopped or thinly sliced (1 large jalapeno my be substituted)

  8. 1 red bell pepper , seeded and chopped

  9. 2 ribs celery from the heart with greens, chopped

  10. 1 onion , chopped Salt and ground black pepper

  11. 2 tablespoons all-purpose flour

  12. 1 cup beer ,

  13. 1/2 bottle

  14. 1 cup chicken stock

  15. 1 (14-ounce) can, crushed tomato es

  16. 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it

  17. 2 tablespoons fresh thyme leaves, chopped

  18. 1/2 pound chicken breast, diced into small pieces

  19. 1/2 pound medium shrimp , cleaned and tails removed

  20. 1/4 cup heavy cream , eyeball it

  21. 2 scallion s, sliced

Instructions Jump to Ingredients ↑

  1. 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. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 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.


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