I was gonna write a big, long article about it but what more can I say about it? It was good. Fairly quick. Lots of veggies. It has beer in it. :-)
We like it.
Off to find a more obscure recipe for tomorrow!
Recipe courtesy Rachael Ray
Salt1 pound penne rigate pasta with lines
2 tablespoons extra-virgin olive oil2 turns of the pan
2 tablespoons butter1/2 pound andouille sausage, any brand, casing removed and diced
4 cloves garlic, chopped1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
1 red bell pepper, seeded and chopped2 ribs celery from the heart with greens, chopped
1 onion, choppedSalt and ground black pepper
2 tablespoons all-purpose flour1 cup beer, 1/2 bottle
1 cup chicken stock1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it 2 tablespoons fresh thyme leaves, chopped1/2 pound chicken breast, diced into small pieces
1/2 pound medium shrimp, cleaned and tails removed1/4 cup heavy cream, eyeball it
2 scallions, 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.