Jambasta
Salt
1 pound penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
½ pound andouille sausage, casings removed and meat diced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
1 small jalapeño pepper
1 small green bell pepper, chopped
2 celery ribs from the heart, with greens, chopped
1 medium onion, chopped
Freshly ground black pepper
2 tablespoons all-purpose flour
1 cup beer (about two-thirds of a bottle)
1 cup chicken broth
1 14.5-ounce can crushed tomatoes
2 tablespoons hot sauce, such as Frank's Red Hot or Tabasco (eyeball it)
2 tablespoons chopped fresh thyme
½ pound skinless, boneless chicken breast, diced
½ pound medium shrimp, peeled and deveined, tails removed
¼ cup heavy cream (eyeball it)
2 scallions, thinly sliced
preparation
Bring a large pot of water to a boil. Add salt, then the pasta, cook until al
dente and drain.
While the pasta cooks, heat a large, deep skillet over medium-high heat. Add
the EVOO, 2 turns of the pan, and brown the sausage for about 4 minutes to
render the fat and crisp the sausage. Transfer the sausage to a plate with a
slotted spoon. Add the butter, garlic, jalapeño and bell peppers, celery and
onion to the skillet and cook for 5 minutes. 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. Add the broth, tomatoes, hot sauce and thyme.
Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook
for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
Stir in the cream and add the pasta. Ladle up the Jambasta, top with the
scallions and the reserved crispy andouille sausage.
Yields 4 servings
Janet In Boone Iowa
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