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Wisconsin-Style Jambalaya

A delicious melting pot recipe that puts a Midwestern spin on a Louisiana Creole favorite, Wisconsin Style Jambalaya is packed full of tender chicken, shrimp, and regional sausage from America’s dairyland.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (1 1/2 cup) servings
Calories 436kcal

Ingredients

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium-high heat until simmering. Add onion, celery, and bell peppers and cook until softened, 5-7 minutes.
  • Stir in the garlic until fragrant, about 30 seconds. Add diced tomatoes and juice, broth, rice, lager, Worcestershire sauce, thyme, cayenne pepper, and bay leaves. Stir to combine and bring to a boil.
  • Reduce heat to low, cover, and simmer for 10 minutes. Add chicken, shrimp, and CheddarWurst®. Cover and simmer 5 to 10 minutes longer, until chicken, shrimp, and sausage are heated through and rice is softened.
  • Remove CheddarWurst® and slice; return to pot. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with Tabasco sauce.

Nutrition

Serving: 1(1 1/2 cup) serving | Calories: 436kcal | Carbohydrates: 34g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 790mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 574IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg