Jambasta

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This sounded so good. A rachael ray creation.

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Steps

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Bring a large pot of water to a boil.

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Add salt , then add the pasta , cook until al dente and drain.

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While the pasta is cooking , heat a large , deep skillet over medium-high heat.

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Add the extra virgin olive oil , 2 turns of the pan , add the sausage and brown for about 4 minutes to render the fat and crisp the sausage.

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Transfer the sausage to a plate with a slotted spoon.

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Add the butter , garlic , chile , bell pepper , celery and onion to the skillet and cook for 5 minutes.

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Season with salt and pepper.

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Add the flour and cook for 2 minutes , then whisk in the beer and cook until it evaporates , about 2 minutes.

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Add the broth , tomatoes , hot sauce and thyme.

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Bring the liquid to a bubble and stir in the chicken and shrimp.

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Cover and cook for 7 minutes , until the chicken is cooked and the shrimp are opaque and firm.

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Stir in the cream and add the cooked pasta.

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Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.

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Ingredients

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salt, penne rigate, extra virgin olive oil, andouille sausage, unsalted butter, garlic cloves, poblano chile, red bell pepper, celery ribs, onion, fresh ground black pepper, all-purpose flour, beer, chicken broth, crushed tomatoes, hot sauce, fresh thyme, boneless chicken breast, medium shrimp, heavy cream, scallions