Rachael Ray developed this dish for her dad, who’s originally from Louisiana. This is her combination of Louisiana-style jambalaya with pasta, and it makes any day as fun as Fat Tuesday.
| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 12 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1 pound penne rigate, pasta with lines
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter
- 1/2 pound andouille sausage, any brand, casing removed and diced
- 4 cloves garlic, chopped
- 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my 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 all-purpose flour
- 1 cup beer, 1/2 bottle
- 1 cup chicken stock
- 1 (14-ounce) can, crushed tomatoes
- 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
- 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, eyeball it
- 2 scallions, sliced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1016 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 52 g |
| Cholesterol | 203 mg |
| Sodium | 1505 mg |
Reviews
This was pretty bad. Tasted like Campbell’s tomato soup. I had to doctor it up with creole seasoning, chili powder, smoked paprika and worcestorshire sauce. WAY too much pasta, too little sausage, chicken and shrimp. And whoever heard of putting flour and cream in jambalya?
I have been making this recipe for years as well. My entire family loves it every time I make it. I modified a little for my family’s taste. All in all, great one pot dinner.
Excellent recipe! I’ve been making this regularly for about 5 years now and it’s a favourite in my house! I estimate the quantities of each ingredient but for the most part I stick to the recipe. The only thing I omit is the thyme just because I’m not a huge fan. Sometimes I forget to put the beer and it still turns out great so if you don’t have it on hand you can leave it out. I would say it serves closer to 6 people than 4. Leftovers are delicious the next day. It’s a lot of chopping so I usually save this for weekend dinners when I have more time. I have a small kitchenaid chopper which makes it much easier. Thanks Rachel!
Yummy!
Fabulous every time! I vary the sausage depending on what is available, including jalapeño cheddar. I also add fresh okra when available.
Delicious, it serves 8, not 4 people and takes 45-60 minutes to make.
I literally just got done eating dinner and it was delicious!!! I left out the Shrimp and celery b/c I dont’ like them and also had to substitute Chrizo for Andouille. But again, simply delicious.
A favorite resturant in Northern Virginia served a dish very simular to this recipe; I thought it so unique and flavorful! Now I am thrilled to be able to make it at home. This takes a little extra time to prepare but I think it is sooooo worth the effort!
This recipe took an hour to prepare, not thirty minutes. It was good, but not good enough for an hour of my time. I guess if you bought pre-diced veggies then it the time estimate of 30 minutes would be closer to accurate.
Wouldn’t change a thing! I would rank this one of my favorite Rachel Ray recipes! I made this for a get together and it was a huge hit. It does take longer than 30 minutes but well worth it!