Bite with Belkys: Jambalaya Pasta

The Chef: Brian Borst

The Restaurant: Rodeo

The Dish: Jambalaya Pasta

1 lb of andouille sausage

olive oil (as needed)

4 white onions, chopped

4 green peppers, seeded and chopped

4 ribs of celery, chopped

8 scallions, sliced

2 bottles of beer

4 cloves of garlic, minced

1 can of tomato paste

1 can of tomato sauce

2 lb. of chicken breast, diced into small pieces

blackening spice (for seasoning)

4 cups of chicken stock

6 shrimp, cleaned and tails removed

1 lb. of penne pasta, cooked

parmesan cheese (for garnish)

-Start by sautéing diced sausage in a hot pan with olive oil. Then, set it to the side and in the same pan sauté onion, green pepper, celery and scallion.

-Next, deglaze the pan with beer and let it simmer.

-After, add minced garlic, tomato paste and tomato sauce.

-Now, dice the chicken breast. Chef Brian says you can marinate the chicken in your favorite salad dressing. Then, season with a blackening spice and cook.

-Once the chicken is cooked add it into the sauce. Also, toss the cooked sausage back into the pan. Then, pour in some chicken stock.

-While the sauce is simmering, season the shrimp with a blackening spice and cook in a separate pan.

-Lastly, add cooked penne pasta to the sauce. Mix it all together.

Top the pasta with shrimp and sprinkle with parmesan cheese and scallion.

Serves: 4

Serving Suggestion: Winerita

Take a printed copy of the recipe and receive a complimentary winerita with the purchase of an entree. Valid for one month from the air date. (one per person)

Rodeo Southern Restaurant & Bar

2033 Wilton Dr

Wilton Manors, FL 33305

954-537-9544

www.rodeofl.com