Jambasta
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
50
Sourness
32
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt2 tbsps
Butter4 cloves
Garlic (chopped)2 tbsps
All-Purpose Flour1 cup
Beer (1/2 bottle)1 cup
Chicken Stock2 tbsps
Thyme Leaves (fresh, chopped)1 cup
Heavy Cream (eyeball it)Directions:
1
Heat a pot of water to a boil for pasta and add salt to it then pasta
2
Cook to al dente and drain
3
While pasta works, heat a deep skillet over medium high heat
4
Add extra-virgin olive oil, butter and andouille
5
Brown the sausage 2 to 3 minutes to render the fat
6
Remove with a slotted spoon
7
Add garlic, peppers, celery and onions
8
Saute the veggies for 5 to 6minutes
9
Season the mixture with salt and pepper and add flour to the pan
10
Cook flour with veggies 2 minutes more then whisk in beer
11
Cook beer out, 2 minutes
12
Add chicken stock, tomatoes, hot sauce and thyme
13
Bring liquid to a bubble and add chicken and shrimp
14
Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm
15
Stir to mix in cooking juices then add in cream
16
Drain the pasta and add it to the sauce
17
Ladle up the jambasta and top with chopped scallions and reserved crispy andouille