Recipe for the Day

For you more adventurous eaters, here is a recipe that is both satisfying and tasty! OH and it makes a ton.

*See notes

Jambasta

Rachael Ray


Salt
1lb Penne rigate pasta
2 tbs Extra Virgin Olive Oil
2 tbs butter
*1/2 lb andouille sausage, remove casing
4 cloves garlic chopped
1 pablano pepper seeded and chopped
1 red pepper seeded and chopped
2 ribs celery, chopped
1 onion chopped
2 tbs flour
*1 cup beer
1 cup chicken stock
1 14oz can crushed tomatoes
2 tbs hot sauce
2 fresh thyme sprigs
*1/2 lb chicken breast chopped
*1/2 lb medium shrimp deveined, tails off
1/4 cup heavy cream

Heat a pot of water to a boil for pasta, add salt cook to al dente.

Heat deep skillet over medium high. Add Extra Virgin Olive Oil, butter, and sausage. Brown sausage 2 to 3 min. to render fat. Remove with slotted spoon. Add garlic, peppers, celery, and onion to same pot that sausage was in. Saute the veggies for 5 to 6 min. Season with salt and pepper. Add flour, and cook for 2 min more, than whisk in beer. Cook beer out, 2 min. Add chicken stock, tomatoes, hot sauce, and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 min. until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Ddrain pasta and add to the sauce. Top with scallions and sausage.



*Ok For starters I can never find andouille sausage and the grocery store and not really willing to go out of my way to get it when Hillshire Farms Beef Sausage works perfectly fine.
For those of you who don't feel comfortable buying beer or don't want to use it at all, I just substitue it for 1/2 cup chicken stock and it tastes great.
To save time a I usual precook the chicken and shrimp and then throw them in once it has boiled.