Jambasta Recipe – Eats Now

Name: Jambasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb penne rigate; 2 tablespoons extra virgin olive oil, evoo; 12 lb andouille sausage, casings removed and meat diced; 2 tablespoons unsalted butter; 4 garlic cloves, finely chopped; 1 poblano chile, chopped; 1 small red bell pepper, chopped; 2 celery ribs, from the heart with greens, chopped; 1 medium onion, chopped; fresh ground black pepper; 2 tablespoons all-purpose flour; 1 cup beer (about two-thirds of a bottle); 1 cup chicken broth; 1 (14 1/2 ounce) can crushed tomatoes; 2 tablespoons hot sauce, such as Frank's RedHot (eyeball it) or 2 tablespoons Tabasco sauce (eyeball it); 2 tablespoons fresh thyme, chopped; 12 lb boneless chicken breast, diced; 12 lb medium shrimp, peeled and deveined, tails removed; ¼ cup heavy cream (eyeball it); 2 scallions, thinly sliced

Servings: persons

salt
1 lb penne rigate
2 tablespoons extra virgin olive oil, evoo
12 lb andouille sausage, casings removed and meat diced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small red bell pepper, chopped
2 celery ribs, from the heart with greens, chopped
1 medium onion, chopped
fresh ground black pepper
2 tablespoons all-purpose flour
1 cup beer (about two-thirds of a bottle)
1 cup chicken broth
1 (14 1/2 ounce) can crushed tomatoes
2 tablespoons hot sauce, such as Frank's RedHot (eyeball it) or 2 tablespoons Tabasco sauce (eyeball it)
2 tablespoons fresh thyme, chopped
12 lb boneless chicken breast, diced
12 lb medium shrimp, peeled and deveined, tails removed
¼ cup heavy cream (eyeball it)
2 scallions, thinly sliced

1
Bring a large pot of water to a boil.
2
Add salt, then add the pasta, cook until al dente and drain.
3
While the pasta is cooking, heat a large, deep skillet over medium-high heat.
4
Add the extra virgin olive oil, 2 turns of the pan, add the sausage and brown for about 4 minutes to render the fat and crisp the sausage.
5
Transfer the sausage to a plate with a slotted spoon.
6
Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
7
Season with salt and pepper; add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes.
8
Add the broth, tomatoes, hot sauce and thyme.
9
Bring the liquid to a bubble and stir in the chicken and shrimp.
10
Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
11
Stir in the cream and add the cooked pasta.
12
Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.

4068

kcal

Calories

Fat

Carbs

776

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: salt, 1 lb penne rigate, 2 tablespoons extra virgin olive oil, evoo, 12 lb andouille sausage, casings removed and meat diced, 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.

Jambasta

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