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Wisconsin style jambalaya in a silver pot.

Wisconsin-Style Jambalaya Recipe

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
Calories 328kcal


  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 stalks celery finely chopped
  • 1 red bell pepper diced (about 1 cup)
  • 4 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes and juice undrained
  • 1 1/2 cups chicken broth
  • 1 1/2 cups long-grain white rice
  • 12 ounces lager or beer
  • 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 boneless, skinless chicken
  • 1/2 pounds medium raw shrimp thawed and tails removed
  • 14 ounces Hillshire Farm CheddarWurst®
  • Salt and freshly ground black pepper
  • Tabasco sauce, for serving (optional)


  • Heat olive oil in a large stock pot or Dutch oven over medium-high heat until shimmering. 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.


Calories: 328kcal