Jambasta

[The Big Pig]

In need of a potluck dish for Fat Tuesday, I cooked this Rachel Ray knock-off combination of Jambalaya and pasta. It was superb. I made this dish to feed 20+ people in a potluck serving format so scale it down accordingly.


Ingredients:

• 1 1/2 LBS Penne Pasta
• 1/4 C EVOO
• 1/4 C Butter
• 2 LBS Andouille Sausage, casing removed and diced
• 2 LBS Chicken Thighs, boneless, skinless, and diced
• 1 Bunch Italian Parsley, chopped fine
• 8 Cloves Garlic, crushed
• 2 Poblano Peppers, seeded and chopped
• 6 Ribs Celery with greens, chopped
• 2 Large Yellow Onions, chopped
• 1 TBSP Salt
• 1 TBSP Black Pepper
• 1/4 C Flour
• 1 Can/Bottle of Beer
• 1 Can Chicken Broth
• 1 Can Crushed Tomatoes (28 oz.)
• 1 5 OZ Jar Frank's Hot Sauce
• 2 TBSP Todd's Dirt (use fresh herbs as substitute)
• 1 C Heavy Cream
• 1 C Whole Milk
• 1 Bunch Scallions, sliced
• 2 TSP Cayenne Pepper

Directions:

• Cook sausage in a large skillet. Remove and reserve but leave fat.
• Cook chicken in sausage fat. Remove and reserve but leave fat.
• Add EVOO, butter, onions, celery, and peppers to skillet and saute to soften.
• Add salt, pepper, and flour to veggies and cook for 2 minutes.
• Add cayenne and beer and cook for 5 minutes.
• Add chicken broth, tomatoes, hot sauce, garlic, parsley, scallions, and Todd's Dirt to skillet.
• Bring to a boil and reduce heat. Cook for 15 minutes.
• Add cream and milk. Taste and adjust seasoning if necessary. Set heat on skillet to low. Simmering is okay but avoid a hard boil.
• In a separate pot, cook pasta and drain.
• Add chicken and sausage to skillet.
• Mix pasta with sauce in skillet and serve.

[lwest99]

That looks great.