Crock-pot meals are the best, mostly because they’re so easy. All you have to do is throw a bunch of stuff in a pot and let it cook. This time around I decided to heat things up with a Keweenaw Widow Maker Crock-pot Jambalaya! Along with all the ingredients, I added a can of Widow Maker, an amazing Black Ale from our Yooper friends at Keweenaw Brewing Company. I love making crock-pot meals with beer, as the alcohol cooks out, but some of the flavors remain.

This is a really easy recipe, I used Dearborn Anouille Sausage, because supporting local businesses is awesome! You could use any sausage you like, as well as any beer, so long as it’s not super bitter or fruity. Just make sure you save enough beer for later so you can enjoy it with the finished jambalaya!

Ingredients

  • 2 boneless chicken breasts
  • 1 lb Andouille Sausage
  • 1 10 oz bag medium, tailless uncooked shrimp
  • 1 sweet yellow onion
  • 1 red pepper
  • 1 green pepper
  • 1 28oz can of diced, peeled tomatoes
  • 3 cloves of garlic
  • 1 tsp of Worcestershire Sauce
  • 1 tsp of cayenne pepper
  • 1 tsp of oregano
  • 1 tsp of onion salt
  • 2 cups of chicken broth
  • 1 12oz can of Keweenaw Widow Maker Black Ale
  • 2 cups of uncooked rice

Step 1

Chop up vegetables and add to the crock pot.

Step 2

Chop up the sausage and chicken, and add to the mix.

Step 3

Add in spices, chicken broth, tomatoes, and beer. Cook for 4 hours on low.

Step 4

After 4 hours add in the rice, turn the heat up to high, and cook for another hour.

You can also use minute rice, or rice that’s already been cooked. If you choose this method, then there’s no need to cook another hour. Go ahead and add in the shrimp.

Step 5

Add in the thawed shrimp, cook for another half hour or until the rice is tender, and that’s it!