Attention Williamsburg Cooks - Looking for a new spin on Jambalaya for Fat Tuesday?
It's Fat Tuesday! You have your beads, and your favorite New Orleans jazz music...but what is for dinner?
Definition? Rachael Ray says, "My dad is from Louisiana, originally. This is a combination of jambalaya, a native favorite, and pasta, something he developed a love for by having Italians in the house! It can turn Wednesday, Monday or Sunday into Fat Tuesday!"
- 1 pound penne rigate (pasta with lines)
- 2 tablespoons extra virgin olive oil (EVOO)
- 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 jalapeño may 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 can crushed tomatoes (14 ounces)
- 2 tablespoons hot sauce, such as Franks Red Hot or Tabasco brand (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
Heat a pot of water to a boil for pasta; add salt to it, then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium-high heat. Add EVOO, about two turns of the pan, butter and andouille sausage. Brown the sausage 2-3 minutes to render the fat. Remove with a slotted spoon.
Add garlic, peppers, celery and onions. Sauté the veggies for 5-6 minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies two minutes more, then whisk in beer. Cook beer out, about two minutes.
Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6-7 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.