Wisconsin-Style Jambalaya - FineCooking.com

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Wisconsin-Style Jambalaya

By MegganHill, member

Posted: July 24th, 2011

In Wisconsin, we love cheese and beer, so both of those have been added in this unique version of a classic Cajun favorite.

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3 T. unsalted butter
1 medium yellow onion, finely chopped
3 stalks celery, finely chopped
1 large red bell pepper, chopped
1 ½ c. chicken broth
1 – 12oz. can lager such as Miller Genuine Draft
1 – 14.5oz. can diced tomatoes
2 tsp. Worcestershire sauce
1 ½ c. long-grain white rice
1 tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper (or more to taste)
1 tsp. dried thyme or 1 T. fresh thyme
4 bay leaves
2 c. cooked boneless, skinless chicken meat
½ lb. medium shrimp, pre-cooked and thawed, tails removed
1 – 14oz. Hillshire Farm CheddarWurst®, sliced
Tabasco sauce, for serving (optional)

1. Heat butter in a large stock pot or Dutch oven over medium-high heat until foaming.
2. When the foaming subsides, add onion, celery, and red pepper and cook until softened, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add chicken broth, beer, diced tomatoes and juice, Worcestershire sauce, rice, salt, black pepper, cayenne pepper, thyme, and bay leaves. Stir to combine and bring to a boil.
5. Reduce heat to low, stir in chicken, cover, and simmer for 15 minutes.
6. Add shrimp and CheddarWurst®, cover, and simmer 5 minutes longer, until shrimp and sausage are heated through.
7. Remove and discard bay leaves. Serve with Tabasco sauce.

I do not eat incredibly spicy food so if you do, consider adding more cayenne pepper then what I have in the recipe. Jambalaya traditionally gets a lot of its spiciness from the Andouille sausage which has been replaced here by a milder, cheese-filled sausage. On the flip-side, if you are typically avoid spicy foods, you might enjoy this version.


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