Wisconsin-Style Jambalaya
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This jambalaya is built by sautéing finely chopped onion, celery, and red bell pepper until softened, then adding garlic, canned diced tomatoes, tomato paste, chicken broth, rice, lager, Worcestershire sauce, thyme, cayenne pepper, and bay leaves. The mixture simmers covered to cook the rice and infuse flavors. Cooked chicken, raw peeled shrimp, and Wisconsin CheddarWurst® smoked sausage are added later to finish cooking in the simmering rice and broth, tenderizing the seafood and blending the savory sausage notes.
The finished jambalaya has a layered texture featuring tender rice infused with beer and broth, succulent shrimp, cooked chicken pieces, and rich, melty cheddar sausage slices. It balances savory, slight heat from cayenne, herbaceous thyme, and the tang of tomatoes. Served with optional Tabasco sauce, it offers a flavorful meal reflecting both Cajun influences and Wisconsin ingredients.
Portions yield about eight generous servings suitable for sharing. Leftovers can be refrigerated for up to four days. Using fresh raw shrimp rather than precooked helps maintain tender texture after reheating. The specialized CheddarWurst® sausage provides a unique cheesy, smoky addition typical of the Wisconsin culinary style.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion finely chopped (see note 1)
- 3 celery finely chopped, ribs
- 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 thyme or 1 tablespoon fresh thyme, dried
- 1/4 teaspoon cayenne pepper or more to taste
- 4 bay leaf
- 2 cups chicken see note 4, cooked
- 1/2 pounds Shrimp peeled, deveined, and tails removed (see note 5, medium, raw
- 14 ounces smoked sausage see note 6, with cheddar
- salt freshly ground
- black pepper freshly ground
- 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
- The combination of onion, celery, and red bell pepper forms the essential "holy trinity" base common to many Louisiana dishes.
- Use store-bought or homemade chicken broth; add additional liquid if the rice needs more during cooking.
- Cooking the rice with lager or beer gives the dish a distinctive flavor typical of Wisconsin.
- Cooked chicken can be leftover rotisserie or gently poached before adding.
- Use raw peeled and deveined shrimp for best texture; avoid pre-cooked shrimp which can become rubbery.
- Hillshire Farm CheddarWurst® smoked sausage with cheddar cheese adds characteristic regional flavor; slice and add after cooking the rice.
- Store leftovers covered in the refrigerator up to 4 days; reheat gently to avoid overcooking shrimp.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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