Wisconsin-Style Jambalaya
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings (1 1/2 cups each)
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Wisconsin-Style Jambalaya
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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.
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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)
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 Information
Show Details
Serving
1.5cups
Calories
437kcal
(22%)
Carbohydrates
34g
(11%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
801mg
(33%)
Potassium
384mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
597IU
(12%)
Vitamin C
24mg
(27%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 437kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 801mg | 33% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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