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Ingredients

• Salt
• 1 pound penne rigate (pasta with lines)
• 2 tablespoons extra virgin olive oil (EVOO)
• 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 jalapeño pepper 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 all-purpose flour
• 1 cup beer (1/2 bottle)
• 1 cup chicken stock
• 1 can crushed tomatoes (14 ounces)
• 2 tablespoons hot sauce, such as Franks RedHot or Tabasco brand (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

Description

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