Jambasta

Jambasta is a combination of two of my favourite dishes, Jambalaya and Pasta. This was one of the first recipes that I had ever cooked for myself. Cue flashback... (Which makes me think of the movie Wayne's World. You know... doodaaloo doodaaloo doodaaloo. If you don't understand this, you really need to watch that movie, or some old SNL skits. Then all will be revealed.

As some as you may know, I started cooking by learning from a roommate and trying out some family recipes. So as I started to cook more, I started to explore the online cooking community. So of course, as one of the newbie chefs, I looked in one of the most obvious spots - the Food Network (dot com). So online I explored.I came across this recipe from famed celebrity chef Rachel Ray and I knew instantly that it was something that I should make.

So after purchasing the necessary ingredients, into the kitchen I went. Still being a rookie chef, I remember making a proper mess of things. However, I had some pretty good music and attitude going on! Perhaps its moments like that which made cooking so interesting to me. Anyway, the dish turned out really well and I proceeded to show off my cooking prowess to my roommates. Who knows... if that dish had been a disaster, perhaps I wouldn't have continued to cook with the same interest as I do today!

So we flash back to the present. I had loved this recipe when I first made it, and I love it still today. Don't be daunted by the large recipe list, because it's relatively an easy recipe to cook. And it makes one great set of leftovers as well! Oh, and make sure to crank up the tunes when you make this recipe... it seems to help the flavour of the food. The original recipe can be found at The Food Network.


Jambasta

Penne - 2-3 cups
Olive Oil - 1 tbsp
Butter - 2 tbsps
Italian Sausage (Or Andouille)  - 4-5, sliced into bite sized pieces
Garlic - 4 cloves, minced
Jalapeno - 1 whole, diced
Red Pepper - 1, diced
Onion - 1, diced
Celery - 2 ribs, died
Flour - 2 tbsps
Beer - 1 cup
Chicken Stock - 1 cup
Crushed Tomatoes - 1 (14oz) can
Tabasco Hot Sauce - 2 tbsps
Thyme - 2 tbsps
Chicken - 4 thighs, cut into bite sized pieces
Shrimp - About 2 handfuls (It's about 1-2 cups)
Heavy Cream - 1/4 cup

Start to boil water for the pasta in a large pot. When boiling, add the penne and salt the pasta.

Dice the sausage into cubes, add to a deep skillet with olive oil and butter. Brown the sausage to render the fat, then remove the sausage with a slotted spoon, setting aside in a bowl. You may wish to pat them down with paper towel.

Add the garlic, peppers, celery, onion, jalapenos and saute for 5-6 minutes. Stir with a wooden spoon, and season with salt and pepper. Add the flour, stir into the vegetable mixture, and let cook for another 2 minutes.

Whisk in the beer and let cook for another 2 minutes, cooking out the beer. Pour the rest of the beer in a glass and consume as desired.

Add the chicken stock, tomatoes, hot sauce and thyme. Bring to a boil, then add the diced chicken. Cook for about 5-10 minutes or until the chicken is cooked through. Add the shrimp and sausage. When the shrimp is pink and cook through, add cream and stir. Gradually add the cream until it is of a colour and consistency that you wish. I have cooked this recipe with and without cream, so the choice is yours. Add the penne and you have...

JAMBASTA!

I hope you like it.