Best Jambasta Recipes

Jambasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 21

Salt
1 pound penne rigate, pasta with lines
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1/2 pound andouille sausage, any brand, casing removed and diced
4 cloves 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 ribs celery from the heart with greens, chopped
1 onion, chopped
Salt and ground black pepper
2 tablespoons all-purpose flour
1 cup beer, 1/2 bottle
1 cup chicken stock
1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
2 tablespoons fresh thyme leaves, chopped
1/2 pound chicken breast, diced into small pieces
1/2 pound medium shrimp, cleaned and tails removed
1/4 cup heavy cream, eyeball it
2 scallions, sliced

Steps:

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.

Jambasta image

Provided by Serena Harbaugh @angell100

Categories Chicken

Number Of Ingredients 20

1 pound(s) penne rigate
2 tablespoon(s) extra virgin olive oil
2 tablespoon(s) butter
1/2 pound(s) andouille sausage, any brand, casing removed and chopped
4 clove(s) 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 tablespoon(s) all purpose flour
1 cup(s) beer, or 1/2 bottle (any beer)
1 cup(s) chicken stock, light
1 - 14oz. can(s) crushed tomatoes
2 tablespoon(s) hot sauce, (franks red hot or tabasco)
2 tablespoon(s) fresh thyme leave, chopped
1/2 pound(s) chicken breast, boneless and skinless, diced into small pieces
1/2 pound(s) medium shrimps, cleaned and tails removed
1/4 cup(s) heavy cream
2 - scallions, sliced
- salt and ground black pepper to taste

Steps:

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 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.
Add 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.
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 sausage