Jambasta Recipe – Eats Now

Name: Jambasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound penne rigate (pasta with lines); 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 8 ounces andouille sausage, diced; 4 cloves garlic, chopped; 2 ribs celery, from the heart with greens, chopped; 1 onion, chopped; 1 red bell pepper, seeded and chopped; 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno may be substituted); Ground black pepper; 2 tablespoons all-purpose flour; 1 cup beer (1/2 bottle); 1 cup chicken stock; 2 tablespoons hot sauce (eyeball it), such as Frank's Red Hot or Tabasco; 2 tablespoons fresh thyme leaves, chopped; One 14-ounce can crushed tomatoes; 8 ounces chicken breast, diced into small pieces; 8 ounces medium shrimp, cleaned and tails removed; 1/2 cup heavy cream, eyeball it; 2 scallions, sliced

Servings: persons

Kosher salt
1 pound penne rigate (pasta with lines)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, 2 turns of the pan
8 ounces andouille sausage, diced
4 cloves garlic, chopped
2 ribs celery, from the heart with greens, chopped
1 onion, chopped
1 red bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno may be substituted)
Ground black pepper
2 tablespoons all-purpose flour
1 cup beer (1/2 bottle)
1 cup chicken stock
2 tablespoons hot sauce (eyeball it), such as Frank's Red Hot or Tabasco
2 tablespoons fresh thyme leaves, chopped
One 14-ounce can crushed tomatoes
8 ounces chicken breast, diced into small pieces
8 ounces medium shrimp, cleaned and tails removed
1/2 cup heavy cream, eyeball it
2 scallions, sliced

1
Heat a pot of water to a boil for the pasta.
2
Add salt to it, and then add the pasta.
3
Cook to al dente and drain.
4
While the pasta cooks, heat a deep skillet over medium-high heat.
5
Add the butter, extra-virgin olive oil and andouille.
6
Brown the sausage to render the fat, 2 to 3 minutes.
7
Remove with a slotted spoon.
8
Add the garlic, celery, onions, bell peppers and poblano peppers.
9
Saute the veggies for 5 to 6 minutes.
10
Season the mixture with salt and pepper, and add the flour to the pan.
11
Cook the flour with the veggies 2 minutes more, and then whisk in the beer.
12
Cook the beer out, 2 minutes.
13
Add the chicken stock, hot sauce, thyme and tomatoes.
14
Bring the liquid to a bubble and add the chicken and shrimp.
15
Cook until the chicken is firm and the shrimp are opaque and firm, 6 to 7 minutes.
16
Stir to mix in the cooking juices, and then add in the cream.
17
Drain the pasta and add it to the sauce.
18
Ladle up the jambasta and top with the chopped scallions and reserved crispy andouille.
19
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Kosher salt, 1 pound penne rigate (pasta with lines), 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and more.

Yes, Jambasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions