Jambasta

• Salt
• 1 pound [gluten free] penne rigate
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1/2 pound andouille sausage, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno may be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons [gluten free] all-purpose flour
• 1 cup [gluten free] beer, 1/2 bottle
• 1 cup chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce
• 2 tablespoons fresh thyme leaves, chopped
• 1/2 pound chicken breast, diced into small pieces
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream
• 2 scallions, sliced

Directions

1. Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
2. 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.
3. Add garlic, peppers, celery and onions. Sauté the veggies for 5 to 6 minutes. 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.
4. Add chicken stock, tomatoes, hot sauce and thyme.
5. Bring liquid to a bubble and add chicken and shrimp.
6. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm.
7. Stir to mix in cooking juices then add in cream.
8. Drain the pasta and add it to the sauce.
9. Ladle up the Jambasta and top with chopped scallions and reserved crispy andouille.