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Ingredients

• Salt
• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 1/2 pound andouille sausage, casings removed and meat diced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 poblano chile, chopped
• 1 small red bell pepper, chopped
• 2 celery ribs from the heart, with greens, chopped
• 1 medium onion, chopped
• Freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer (about two-thirds of a bottle)
• 1 cup chicken broth
• One 14.5-ounce can crushed tomatoes
• 2 tablespoons hot sauce, such as Franks RedHot or Tabasco (eyeball it)
• 2 tablespoons chopped fresh thyme
• 1/2 pound skinless, boneless chicken breast, diced
• 1/2 pound medium shrimp, peeled and deveined, tails removed
• 1/4 cup heavy cream (eyeball it)
• 2 scallions, thinly sliced

Description

For My Dad: My Dad Is From Louisiana. This Is A Combination Of Jambalaya—a Local Dish—and Pasta, Which He Developed A Love For With All Of Us Italians In The House!

Rachael Ray Magazine