Frosty Goggles Jambalaya Recipe

By Woodstock Inn Brewery

This Jambalaya is jazzed up with Frosty Goggles, which we consider to be the best winter ale in the Northeast. This southern recipe will warm your soul during the winter months! Try our Frosty take on a “Big Easy ” classic recipe.

INGREDIENTS

2 Cans Frosty Goggles Red Pale Ale 1 lb. peeled shrimp 12 oz. Andouille Sausage, sliced into rounds 1 lb. boneless, skinless chicken breasts, cut in 1-inch cubes 1 onion, diced 1 yellow pepper, seeded & diced 1 red pepper, seeded & diced 2 stalks celery, chopped 4 cloves garlic, minced 14 oz. can crushed tomatoes 1 can fire roasted diced tomatoes 1 tsp. salt 1/2 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 1/2 tsp. red pepper flake 1/4 tsp. cayenne pepper 1/2 tsp. hot sauce 2 tsp. Worcestershire sauce 1 can Okra or 1 cup thinly sliced okra 2 cups chicken broth

DIRECTIONS Step 1: Cook Andouille sausage in a Dutch oven or soup pot until browned.

Step 2: Deglaze with 1/2 can Frosty Goggles. Remove sausage once all liquid is reduced.

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Step 3: Add chicken into pot with sausage drippings; cook until browned, then deglaze with ½ can Frosty Goggles. Remove chicken once liquid is fully reduced.

Step 4: Add all veggies and cook until soft, then once again deglaze with ½ can Frosty Goggles and reduce by half.

Step 5: Add all tomatoes, 2 cups chicken broth, all protein, and top off with 1/2 cup Frosty Goggles.

Step 6: If using Dutch oven, place in the oven at 400° for 35-45 minutes. If using a soup pot, bring to boil then reduce heat and simmer uncovered for 30 minutes.

Step 7: Add shrimp during the last 5 minutes of cooking time; garnish with chopped chives or sliced scallions and enjoy!

Frosty Goggles is available at the Woodstock Inn Brewery.