Monday, May 2, 2011

A Recipe (Day 21)

For this challenge, I figured I'd share one of mine and The Hubby's ultimate favorites, Rachael Ray's Jambasta, a creation she made in honor of both her father (Cajun Creole) and her mother (Italian).


  • Salt
  • 1 lb penne rigate (pasta with lines--holds sauce really well)
  • 2 tbsp extra-virgin olive oil (coat pan)
  • 2 tbsp butter
  • 1/2 lb andouille sausage, any brand, casing removed and diced (we use Savoie's, 3 links)
  • 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
  • onion, chopped
  • Salt and ground black pepper
  • 2 tbsp all-purpose flour
  • 1 cup beer, 1/2 bottle
  • 1 cup chicken stock
  • 1 (14-z) can, crushed tomatoes
  • 2 tbsp hot sauce (Tobasco, Louisiana, whatever you got--just eyeball it)
  • 2 tbsp fresh thyme leaves, chopped
  • 1/2 lb chicken breast, diced into small pieces
  • 1/2 lb medium shrimp, cleaned and tails removed
  • 1/4 cup heavy cream
  • 2 scallions (green onions), sliced


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.

**For a quick version of this, just sautee the Holy Trinity (onions, garlic, bell pepper--they even make it frozen, all in one), dice and cook up your andouille (or chicken), then combine it all with a jar of Bertolli's Vodka Sauce. Serve with desired pasta. It's great left over, too!

Peace, Love, and Junior Mints,



Kimberly said...

Oh. My. Dear. God.


Phoenix said...

It looks very delicious.

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