Ingredients for Jambasta
- 1 teaspoon salt, for pasta water
- Penne Rigate
- 2 tablespoons extra virgin olive oil
- Andouille Sausage
- Unsalted Butter
- Garlic Cloves
- Poblano Chile
- Red Bell Pepper
- Celery Ribs
- 1/2 cup onion, chopped
- Fresh Ground Black Pepper
- All Purpose Flour
- 1/2 cup beer (any light beer)
- Chicken Broth
- Crushed Tomatoes
- 1-2 teaspoons hot sauce (your favorite brand), or to taste
- Fresh Thyme
- Boneless Chicken Breast
- Medium Shrimp
- Heavy Cream
- 2 scallions, thinly sliced, for garnish
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How to Make Jambasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook for 4-5 minutes, until browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, reserving the rendered fat in the skillet.
- Add the butter to the skillet and melt. Add the minced garlic, chile pepper, bell pepper, celery, and onion. Cook for 5 minutes, until softened.
- Season with salt and pepper to taste. Stir in the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the beer, cooking until it evaporates, about 2 minutes.
- Stir in the chicken broth, diced tomatoes, hot sauce, and thyme. Bring to a gentle simmer.
- Add the cooked chicken and shrimp. Cover and cook for 7 minutes, or until the shrimp is opaque and pink.
- Stir in the heavy cream and the cooked pasta. Toss to combine.
- Serve immediately, garnished with the reserved crispy andouille sausage and sliced scallions.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
27g
Fat
77g
Carbs
36g
