Wisconsin-Style Jambalaya

Midwest meets big easy in this pot of comfort food goodness. Wisconsin Style Jambalaya is packed with tender chicken, shrimp, and sausage for a hearty 30-minute meal.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1 1/2 cups each)

Calories 437kcal

Author Meggan Hill

Ingredients

3 tablespoons olive oil
1 medium onion finely chopped (see note 1)
3 celery ribs finely chopped
1 red bell pepper diced (about 1 cup)
4 cloves garlic minced
1 (14.5 ounce) can diced tomatoes undrained
2 teaspoons tomato paste
1 1/2 cups chicken broth (see note 2)
1 1/2 cups long-grain white rice
12 ounces lager or beer (see note 3)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/4 teaspoon cayenne pepper or more to taste
4 bay leaves
2 cups cooked chicken (see note 4)
1/2 pounds medium raw shrimp peeled, deveined, and tails removed (see note 5)
14 ounces smoked sausage with cheddar (see note 6)
Salt and freshly ground black pepper
Tabasco sauce for serving (optional)

US Customary - Metric

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, tomato paste, 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.

Notes

Onion, celery, and red bell pepper: It just wouldn’t be jambalaya, or nearly any traditional savory Louisiana recipe without this trio, often referred to as the "holy trinity."
Chicken broth: You'll need 1 1/2 cups of store-bought or homemade chicken broth. If the rice needs more liquid as it cooks, feel free to add in a splash more.
Lager or beer: Wisconsinites love their beer, most likely because Milwaukee is full of German immigrants. For even more flavorful rice for this homemade jambalaya recipe, I like to cook the grains in beer and broth to infuse even more flavor. Any light, golden ale or lager you have handy (such as Coors, Miller, Schlitz, Negra Modelo, Budweiser) will do trick.
Cooked chicken: Any kind of cooked chicken, either dark or white meat. Leftover rotisserie chicken works great. Gently poaching chicken is an easy way to pre-cook chicken for this jambalaya recipe as well.
Shrimp: I call for raw fresh shrimp (or frozen shrimp, thawed overnight in the refrigerator) rather than cooked shrimp. The latter can get tough and rubbery after a second time over heat. Don’t worry—shrimp cook really fast! If your shrimp don't come peeled and deveined already, here's how to clean shrimp.
Hillshire Farm CheddarWurst® Sausage: My secret ingredient. Typically sold in a pack of links, this sausage is what puts the Wisconsin in this jambalaya recipe. It tastes a lot like a Polish sausage, but has small, delightful bits of cheese running throughout that get ooey-gooey once heated.
Yield: My Wisconsin Style Jambalaya recipe makes eight generous 1 1/2-cup portions of the meat, seafood, and rice blend. Just add a beer (for all over 21) and you have one majorly satisfying 30-minute meal.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition