Thursday, September 17, 2009

Jambasta
















Again, Rachael Ray
It's a combination of jambalaya and pasta, hence the name, Jambasta.

Ingredients

  • 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

Directions

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.

Nutrition Facts

Serving Size: 1 Cup (Makes about 11 cups)
Amount per Serving
  • Calories 275Calories from Fat 54
% Daily Value *
  • Total Fat 6g9%
  • Saturated Fat 0.9g4%
  • Cholesterol 74mg25%
  • Sodium 486mg20%
  • Total Carbohydrate 34g11%
  • Dietary Fiber 5g20%
  • Protein 23g46%
    Est. Percent of Calories from:
    Fat 19.6% Carbs 49.5%
    Protein 33.5%

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