Jambasta

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Fire and Ice

Rated: 5 stars out of 5Rate itRead users' reviews (153)

RECIPE
COMMENTS & REVIEWS(153)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 20 min
Total:: 32 min

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Ingredients

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

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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Comments & Reviews

recipe Jambasta
Ben sugarloaf, CA 11-08-2009
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Great Tastes
Rated: 5 stars out of 5

I made this meal for my wife and she loved it! This is a meal guests will be getting when visiting. I changed the recipe... replaced beer for home made shrimp stock made with white wine..Read more
recipe Jambasta
marilyn bronx, NY 11-06-2009
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better with rice
Rated: 4 stars out of 5

This was very good but goes excellent with white rice instead of pasta.
recipe Jambasta
Erika Antioch , CA 11-04-2009
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Loved it
Rated: 5 stars out of 5

This was a great recipe. And everything I expected it to be. FYI..... I substituted the Heavy Cream w/ Milk & the Poblano... Pepper w/ a Jalapeno. It was Yummy!Read more
recipe Jambasta
angie manchester, MD 10-22-2009
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Spicy and Delicious
Rated: 5 stars out of 5

Takes a bit of time, but really good.
recipe Jambasta
Katherine Cornelius, OR 10-08-2009
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Fantastic Flavor
Rated: 5 stars out of 5

My family just loved this one. It is now my 11 year old son's favorite dish. It has fantastic flavor, a definite comfort... food.Read more
recipe Jambasta
Dawn Madison, MS 09-30-2009
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Awesome for Tailgating
Rated: 5 stars out of 5

This recipe is so awesome and tasty. We tailgate in Baton Rouge for LSU Football and sometimes we substitute this recipe... instead of making regular Jambalaya and it is always a hit. We add the sausage into the mixture at the end rather than have it on the side to add later. You definitely need to cut it in half if you are just making it at home for a family dish as it does make quite a lot. Definitely recommend this one!Read more