I made this Rachael Ray meal last night. I misread the directions a bit, but it turned out just fine. I think overall I still prefer rice with my Jambalaya. And obviously I didn't put in the bell pepper...but at least I'm getting better about including it with the recipe for those of you crazy people who like bell peppers.
Jambasta
Courtesy of Rachael Ray, FoodNetwork
Serves 6 to 8
- Salt
- 1 pound penne rigate, pasta with lines
- 2 T extra-virgin olive oil, 2 turns of the pan
- 2 T butter
- 1/2 lb 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 T all-purpose flour
- 1 c beer, 1/2 bottle
- 1 c chicken stock
- 1 (14-ounce) can, crushed tomatoes
- 2 T hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
- 2 T fresh thyme leaves, chopped
- 1/2 lb chicken breast, diced into small pieces
- 1/2 lb medium shrimp, cleaned and tails removed
- 1/4 c heavy cream, eyeball it
- 2 scallions, sliced
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. Sauté 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.
I love stroganoff. I have had many recipes for stroganoff and all of them good. This one is very tasty. It's going down in the MUST have cook book.
Skillet Beef Stroganoff
Serves 4
- 3 T Vegetable oil
- 10 oz white button mushrooms, brushed clean and trimmed then quartered
- 1.5 lbs top blade steak, cut into 1/2 inch cubes
- Salt and pepper
- 1 medium onion, chopped
- 1 tsp tomato paste
- 1.5 tsp dark brown sugar
- 1 T flour
- 1/4 c dry red wine
- 2.5 c chicken broth
- 1/2 lb thin egg noodles
- 1/4 c sour cream
Heat 1 T of the oil in a 12 inch skillet over medium high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until lightly browned, 6-8 minutes. Transfer to a medium bowl.
Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Add 1 more T oil to the skillet and return to medium high heat until just smoking. Sprinkle the beef into the skillet and cook, without stirring until well browned, about 2 minutes longer. Transfer the beef to the bowl with the mushrooms.
Add the remaining T oil to the skillet and return to medium heat until shimmering. Add the onion and 1/2 tsp salt; cook, stirring frequently, scraping the browned bits off the bottom and edges of the skillet, until the onion has softened, about 3 minutes. Stir in the tomato paste, sugar and flour. Whisk in the wine and chicken broth until smooth. Return the mushrooms and browned beef, along with any accumulated juices, back to the skillet; bring to a simmer. Cover, reduce the heat to low, and cook until the beef is tender, about 30 minutes.
Stir in the noodles and continue to cook, covered, over low heat, stirring occasionally, until the pasta is tender, 12-13 minutes. Whisk 1/2 cup of the sauce with sour cream in a small bowl, then whisk the mixture back into the skillet. Season with salt and pepper to taste. Serve immediately.
