KitchenMagician's Recipe

PORK - ANDOUILLE JAMBASTA

Category: Pork Casseroles

Makes 4 servings.

1/2 lb. andouille sausage
2 T. olive oil
2 T. butter
4 cloves garlic, minced
1 Poblano chile, chopped
1 red pepper, chopped
2 stalks celery with greens, chopped
1 onion, chopped
salt and pepper
2 T. all-purpose flour
1 c. beer
1 c. chicken broth
1 14.5-oz. can crushed tomatoes
2 T. Tabasco sauce
2 T. chopped fresh thyme
1/2 lb. skinless, boneless chicken breast, diced
1/2 lb. medium shrimp, peeled and deveined, tails removed
1/4 c. whipping cream
1 lb. Penne, cooked
2 scallions, thinly sliced

Remove casings from andouille sausage and chop coarsely
Heat a large, deep skillet over medium-high heat; add olive oil and sausage, and brown for 4 minutes to render the fat and crisp the sausage.
Transfer sausage to a plate with a slotted spoon; set aside.
Add butter, garlic, Poblano chile, red pepper, celery and onion to the skillet and cook for 5 minutes; season to taste with salt and pepper.
Add flour and cook for 2 minutes, then whisk in beer and cook until it evaporates, about 2 minutes.