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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Rachael Ray developed this dish for her dad, who's originally from Louisiana. This is her combination of Louisiana-style jambalaya with[ pasta, and it makes any day as fun as Fat Tuesday.] Ingredients:
kosher salt |
1 pound penne rigate (pasta with lines) |
2 tablespoons unsalted butter |
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
8 ounces andouille sausage, diced |
4 cloves garlic, chopped |
2 ribs celery, from the heart with greens, chopped |
1 onion, chopped |
1 red bell pepper, seeded and chopped |
1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno may be substituted) |
ground black pepper |
2 tablespoons all-purpose flour |
1 cup beer (1/2 bottle) |
1 cup chicken stock |
2 tablespoons hot sauce (eyeball it), such as frank's red hot or tabasco |
2 tablespoons fresh thyme leaves, chopped |
one 14-ounce can crushed tomatoes |
8 ounces chicken breast, diced into small pieces |
8 ounces medium shrimp, cleaned and tails removed |
1/2 cup heavy cream, eyeball it |
2 scallions, sliced |
Directions:
1. Heat a pot of water to a boil for the pasta. Add salt to it, and then add the pasta. Cook to al dente and drain.
2. While the pasta cooks, heat a deep skillet over medium-high heat. Add the butter, extra-virgin olive oil and andouille. Brown the sausage to render the fat, 2 to 3 minutes. Remove with a slotted spoon. Add the garlic, celery, onions, bell peppers and poblano peppers. Saute the veggies for 5 to 6 minutes. Season the mixture with salt and pepper, and add the flour to the pan. Cook the flour with the veggies 2 minutes more, and then whisk in the beer. Cook the beer out, 2 minutes. Add the chicken stock, hot sauce, thyme and tomatoes. Bring the liquid to a bubble and add the chicken and shrimp. Cook until the chicken is firm and the shrimp are opaque and firm, 6 to 7 minutes. Stir to mix in the cooking juices, and then add in the cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with the chopped scallions and reserved crispy andouille.
3. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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