|1 poundpenne rigate; (any pasta with lines in it)|
|2 tablespoonsextra virgin olive oil|
|1/2 poundandouille sausage casings removed and diced|
|4 clovesgarlic; chopped|
|1 poblano pepper; seeded and chopped|
|1 red bell pepper; seeded and chopped|
|2 ribscelery heart with greens; chopped|
|1 onion; chopped|
|Salt & pepper|
|2 tablespoonsall-purpose flour|
|1 cupchicken broth|
|1 14-ounce can crushed tomatoes|
|2 tablespoonshot pepper sauce; (Franks or Tobasco)|
|2 tablespoonsfresh thyme; chopped|
|1/2 poundBoneless, skinless chicken breasts; diced into small pieces|
|1/2 poundmedium shrimp; raw - cleaned and tails removed|
|1/2 cupheavy cream; (subst fat free 1/2 and 1/2)|
|2 scallion; 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.
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2 years, 7 months, 2 days, 2 hours, 18 minutes ago