Semolina's inspired this dish and in no way can it compare to their excellent cuisine. Give this one a try because it hits the mark of being very good and a snap to prepare.
Jambalaya Pasta - Heat a pot of water to a boil for 1 lb. of penne rigate pasta and add salt to it then pasta. Cook to al-dente about 9 minutes and drain.
While pasta is boiling, heat a heavy pot over medium high heat. Add 2 tablespoons of extra-virgin olive oil, 2 tablespoons of butter butter and 1 lb. andouille sausage if available or a good smoked sausage.
Brown the sausage about 10 minutes to render the fat.
Remove with a slotted spoon to drain fat. Add 4 cloves of chopped garlic, 1 poblano pepper seeded and sliced thin (or you can use a jalapeno), 1 red or orange bell pepper seeded and chopped, 2 ribs of celery chopped 1 onion chopped.
Saute the veggies for 7 to 8 minutes. Season the mixture with salt and pepper and add 2 tablespoons of all-purpose flour to the pot. Cook flour with veggies 4 minutes more stirring constantly so flour doesn't stick and burn.
Add 1 cup of chicken stock, one 14 ounce can of crushed tomatoes, 1 tablespoons of Louisiana Hot Sauce and 1 tablespoons dried thyme leaves.
Bring liquid to a bubble and add reserved sausage and 1/2 pound of peeled shrimp.
Cook 6 to 7 minutes until shrimp are opaque and firm. Stirring occasionally, then add in 1/2 cup of heavy cream. Drain the pasta and add it to the sauce. Ladle up the jambalaya pasta and top with chopped scallions.
How can this be bad on a Wednesday night?
Reality field trip.
I don't put my dirty pots and pans on a tray and slide them under the counter for the "crew" to wash for me after "the show". Just keepin' it real!
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