Smoky Jambalaya with Chipotle and Ale Smoky Jambalaya with Chipotle and Ale

Author: Canadian Living

Smoky chipotle pepper and sausages round out the brown ale in this spicy one-pot dish. Serve with the same beer that went into the meal.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2003



In large shallow Dutch oven, heat oil over medium-high heat; brown chicken and transfer to plate.

Add onion, celery, green pepper, garlic and sausages to pan; cook, stirring often, until onion is softened, about 3 minutes. Sprinkle with flour and salt; cook, stirring, until mixture is coated, about 2 minutes.

Add tomatoes, rice, ale, stock, chipotle pepper and adobo sauce, stirring and scraping up brown bits from bottom of pan. Return chicken and accumulated juices to pan and bring to boil; reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and rice is tender, 25 minutes.

Stir in shrimp; cook, covered, until pink, 2 to 3 minutes. Sprinkle with parsley.

Nutritional facts Per each of 8 servings: about

  • Sodium 928 mg
  • Protein 45 g
  • Calories 522.0
  • Total fat 18 g
  • Cholesterol 207 mg
  • Saturated fat 5 g
  • Total carbohydrate 41 g


  • Iron 29.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 13.0
  • Vitamin C 43.0
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Smoky Jambalaya with Chipotle and Ale