Adventures Recipes

Saturday, November 11, 2006


adapted from 2,4,6,8 Great Meals for Couples and Crowds

1 pound Barilla Plus Penne
2 tablespoons extra-virgin olive oil
13 ounces chicken andouille sausage, casing removed and diced
2 tablespoons butter
4 cloves garlic, chopped
2 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 celery ribs, from the heart, with greens, chopped
1 onion, chopped
Black Pepper
2 tablespoons all-purpose flour
1 cup beer
1 cup chicken stock
1 can (14-ounce) diced Fire-Roasted tomatoes
2 tablespoons Frank's Hot Sauce
1 tablespoon dried thyme
3/4 pound chicken breast tenders, diced
1/2 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
3 scallions, thinly sliced
1. Bring a large covered pot of water to a boil for the pasta and add the salt, then add the pasta. Cook the pasta to al dente and drain.
2. While the pasta is working, heat a deep skillet over medium-high heat. Add the extra-virgin olive oil and the andouille. Brown for 2-3 minutes until it begins to crisp. Remove to a bowl with a slotted spoon and set aside.
3. Add the butter to the skillet and when it melts add the garlic, peppers, celery, and onions. Saute for 5-6 minutes. Season with salt, pepper, and dried thyme. Add the flour to the pan. Cook the flour with the veggies for 2 minutes, then whisk in the beer and cook until it is almost all evaporated, about 2 more minutes. Add the chicken stock, tomatoes, hot sauce and bring the liquid to a bubble. Add the chicken and cook for about 5 minutes until the chicken is almost cooked. Add the shrimp and cook until the chicken is no longer pink and the shrimp is opaque. Stir to mix the juices and add the cream. Add the drained pasta to the sauce. Ladle up the Jambasta and top with the scallions and reserved crispy andouille.


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