JAMBASTA

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