There was a recipe listed at Examiner.com for “Beach Bum Beer Jambalaya”. I thought it looked interesting and tried it last night. I made a few modifications to the recipe and really thought it turned out well. I make Jambalaya quite a bit, but normally use the crockpot (must plan ahead) and wine. This recipe was just as easy, uses beer that is on tap in our kitchen and ready on short notice. I have changed the recipe slightly from the original version. To see the original go to http://shar.es/aSuht.
Last night I did not include shrimp and increased the chicken and sausage to ½ lb. each. We love Cajun food so I have started making my own mix of Cajun spices because all the commercially available ones have too much salt for my taste. You can use either. See Emeril’s recipe at Emeril's Essence.
The beer I used to cook with is our home brewed Ebb Tide Bitter and it was served with the meal. As you see in the photo, I drank my beer from a champagne flute. Trying different glasses to see how they affect the taste. More on that in my upcoming video & blog.
Try the recipe and let me know what you think. Great for a cold snowy or rainy night. Serve with a hearty bread or garlic toast.
Ebb Tide Jambalya
Directions
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