Pasta and Risotto

Beer-Poached Sausage Jambalaya

Beer-Poached Sausage Jambalaya

  • 2 12 oz (341 mL) bottles dark ale
  • 4 chorizo sausages
  • 1 Tbsp (15 mL) vegetable oil
  • 3 boneless, skinless chicken breasts, cut into 1-inch (2.5-cm) cubes
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 cups (375 mL) chicken stock
  • 2 cups (500 mL) instant rice
  • 2 bay leaves
  • 1 1/2 tsp (7 mL) chili powder
  • 1 1/2 tsp (7 mL) dried thyme
  • 1 1/2 tsp (7 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 28 oz (796 mL) can chopped tomatoes
  • 12 oz (350 g) medium shrimp (20-30 count), peeled and deveined

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Makes 6 servings

New Orleans fuses French and southern American cuisine to create something totally unique. Of course, we can’t leave well enough alone, so we’ve added our two cents (or, more accurately, 24 oz.) to this dish.

  1. Bring beer to a simmer in a large skillet over medium heat. Pierce sausages with a fork and add to beer. Cover and poach sausages for 8 minutes. Remove from pan, allow to cool and slice diagonally. Set aside. Save poaching liquid.
  2. Heat oil in a large stockpot over medium-high heat, add chicken and sauté for 3 minutes.
  3. Add sausage and cook until chicken browns lightly, about 4 minutes. Remove from pot and set aside.
  4. Add garlic, celery, onion and peppers and sauté until onion becomes translucent. Deglaze with chicken stock and 1 cup (250 mL) of poaching liquid. Add rice, herbs and spices. Stir in sausage, chicken and tomatoes. Reduce heat and simmer for 20 to 25 minutes or until almost all the liquid is absorbed. Stir in shrimp and cook for an additional 5 minutes, or until shrimp are bright pink and cooked through.