“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!”

Ingredients

• Salt
• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/2 pound andouille sausage, casings removed and meat diced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 small jalapeño pepper
• 1 small green 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
• 1 15-ounce can crushed tomatoes
• 2 tablespoons hot sauce, such as Frank’s Red Hot or Tabasco (eyeball it)
• 2 tablespoons chopped fresh thyme
• 1/2 pound skinless, boneless chicken breast, diced
• 1/2 pound medium shrimp, peeled, deveined and tails removed
• 1/4 cup heavy cream (eyeball it)
• 2 scallions, thinly sliced