Jambalaya A la Fariz

There's somehow a common thread in these so called dishes; I see it as a stew..... Bouillabaisse, Paella, New Orleans Seafood stew, Jambalaya. Aside from the seafood ingredients, some of them share tomato ingredients, etc.

What's needed for this (serves 6):
4 fresh spicy Andouille sausage
1/2lb 25/30 shrimp
1/2lb small bay scallops
2 lb fish (preferably cod or rockfish or catfish) cut into 2" pieces
1/2 cup red pepper diced
1/2 cup green pepper diced
1/2 cup yellow pepper diced
2 cups pureed tomatoes
2 tbsp thyme
2 tbsp paprika
1 tbsp pureed chipotle (optional)....sub. cayenne pepper
1tbsp chopped garlic
1tbsp chopped shallots

Method:
In a large 14" stainless steel skillet (never use non-stick) saute the sausages and let both sides caramelize.
Cook further in a 350F pre-heated oven for 10mins
Remove the sausages and let rest.
using the same skillet, sweat the garlic and shallots with olive oil.
Add the chipotle, cook for 2 mins.
Add the pureed tomatoes and deglaze the pan.
Add all the peppers.
Slice the sausages and toss into the mixture.
In a separate pan sear the fish on each side until caramelized on each side.
Add the shrimp, fish and scallops into the mixture.
Add paprika and thyme into the mixture.

Serve with Rice/Risotto.

Capelline Putanesca A la Fariz

So the other night, I went to my friend Marina's house to watch a show on HBO; she had bought some grape tomatoes, bell peppers and Italian sausage for dinner:
2 cups angel hair pasta (capelline) cooked al dente
3 each fresh Italian spicy sausage
1 cup chopped roma tomatoes
1 whole bell pepper, jullienned (strips)
1/2 cup large capers
2 cloves garlic chopped
2 tbsp Olive oil......or more
1 cup fresh parmesan, grated
Oregano to taste

So, off the top of my head this is what I did:
The sausage is fresh and uncooked, so in order for this to be slice-able it needs to be cooked, at least part way. Using a deep-ish pan or 10-12" saute pan (preferably stainless), place the sausages and cook each side until brown. Cook further in a pre-heated 350F oven for about 10 minutes.
In the meantime capelline is cooked in boiling water for about 7 minutes....they're thin so watch closefully so as not to overcook.
Take out the sausages out of the oven and let it rest.
Using the same pan with the fond (the good stuff that caramelized on the bottom of the pan) deglaze it with Olive oil and tomatoes.
Toss in garlic and cook further until transluscent
The tomatoes will bleed and create a nice thin sauce.
Slice the sausages and toss into the mixture, including the juices that comes out.
Toss in the capers....and oregano
Salt? Probably not needed as the sausage and capers will help.
When the sausage is cooked completely, toss in the pasta and mix together.......
Serve with grated parmesan on top.

Abondanza!