Cooking with Craft Beer Cellar: Jambalaya

Tuesday, February 16, 2021

A Mardi Gras celebration at home wouldn't be complete without a hearty and spicy bowl of jambalaya and a refreshing pint of lager to cool the heat. Many thanks to Allo Gilinsky, our eCommerce & Events Specialist, for sharing his recipe with us!


Ingredients:

  • 2 TB Olive Oil
  • 4 cloves Garlic; chopped
  • 1 Green Bell Pepper; seeded and diced
  • 1 medium White Onion; diced
  • 4 stalks Celery; washed and finely chopped
  • 1 package Andouille Sausage; thinly sliced
  • 4-6 Skinless Boneless Chicken Thighs; cut into bite-sized pieces
  • 8 oz Chicken Broth
  • 16 oz Beer of your choice: ideally a lighter ale or lager (We were feeling fancy and used Schlenkerla's Smoked Helles)
  • 3 TB Cajun Seasoning mix (We made our own blend from this recipe.)
  • (2) 14.5 oz cans Diced Tomatoes
  • (1) 6 oz can Tomato Paste
  • 2 cups Jasmine Rice
  • Parsley and/or Lime wedges for garnish (optional)

Steps:

1) Heat olive oil in a sturdy, deep pot over medium heat. Add garlic, vegetables, and andouille sausage, season with salt and pepper, and sauté about 5-7 minutes with the lid on until the vegetables have softened. 

2) Add chicken thighs to the pot, season with more salt and pepper, and stir together. (If you'd like shrimp or any other meat in your jambalaya, add it here, too.) Cook another 10 minutes. 

3) Add chicken broth, beer, diced tomatoes and Cajun seasoning. Stir together and let it come to a boil. Once it has reached a boil, turn down the heat to a simmer and cook for an additional 20 minutes. The Jambalaya base will turn a deep red or even brown color during this time. 

4) Add rice to the pot, then stir in the tomato paste, mix well, and turn your burner to Low. Cook for another 30 minutes or until rice is soft and fully cooked, stirring occasionally to ensure it doesn't stick to the bottom. Depending on how many people you cook for, you can always adjust the rice and liquid ratio, just remember, with Jasmine rice you’ll want a 1 ½ cup liquid to 1 cup of rice ratio.

5) We’re almost ready to eat! Add any seasoning if you want a little extra heat, plate your jambalaya, and add a slice of lime or parsley, if desired. Pour yourself a light lager to cut through the heat of the Cajun spice and acidity of the tomatoes. Enjoy!

MARY MACKENZIE

As her love for beer grew from a hobby to a profession, Mary has always felt strongly about community-building in craft beer: welcoming people from all backgrounds to the fold, helping everyone find a craft beer they love, and educating all types from craft beer novices to nerds (but she has a particular love for the novices).


In addition to her work in craft beer, Mary is also an accomplished operatic soprano. She has worked professionally as a performer, administrator, and educator in the creative arts for over 15 years.

Her first beer love: Edmund Fitzgerald Porter from Great Lakes Brewing in Cleveland, OH.

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