Friday, November 7, 2008


Cook Time: 20 min
Level: Intermediate
Yield: 4 servings


* 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


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.

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