Jambasta

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.