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.
Recipe courtesy of Rachael Ray
Episode: Fire and Ice
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Jambasta
Total:
32 min
Prep:
12 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
32 min
Prep:
12 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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. 

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