JAMBALASTA!!

JAMBALASTA!! image

Yield 4 servings

Number Of Ingredients 22

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Ingredients

ngredients
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

Steps:

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.

Joy Ngoma

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This is the perfect comfort food for a cold winter day. It's hearty, flavorful, and sure to warm you up.

Munawar Raj kumar Munawar Raj kumar

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I'm not a big fan of bell peppers, but I really enjoyed them in this dish. They added a nice sweetness and crunch.

Saiful Hoque

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This recipe is a great way to use up leftover chicken and sausage. I always have these ingredients on hand, so it's a great go-to recipe for a quick and easy meal.

Saumya Dilshan

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This dish is a little too salty for my taste. I'll definitely use less salt next time.

nobody no

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I've never made Jambalasta before, but this recipe made it easy. I'm definitely going to make it again.

Mike Barker

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I'm not a fan of spicy food, but this dish wasn't too spicy for me. It was just the right amount of heat.

Eshal Raees

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This is a great recipe for a party. It's easy to make ahead of time and it always gets rave reviews.

Besim Ajrizi

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I had to make a few substitutions because I didn't have all of the ingredients on hand, but the dish still turned out great. I'm sure it would be even better if I had used all of the recommended ingredients.

Noman Arshad

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This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and authentic Jambalasta.

Tony Evans

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This is the best Jambalasta I've ever had. The flavors are incredible and the shrimp are cooked perfectly.

Shanasay Brown

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I'm not a big fan of okra, but I really enjoyed it in this dish. The okra added a nice texture and flavor.

Mickie Mafuya

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This recipe was a little too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less cayenne pepper next time.

Boss Oluwaseun

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I've made this Jambalasta several times now and it's always a hit. My family loves it!

Brandy Richards

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This Jambalasta recipe is a keeper! It's easy to make and packed with flavor. I love the combination of sausage, shrimp, and chicken. And the sauce is amazing!

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