Ingredients :
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 3 celery ribs finely chopped
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 can diced tomatoes undrained
- 2 teaspoons tomato paste
- 1 1/2 cups chicken broth
- 1 1/2 cups long-grain white rice
- 12 ounces lager or beer
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/4 teaspoon cayenne pepper or more to taste
- 4 bay leaves
- 2 cups cooked chicken
- 1/2 pounds medium raw shrimp peeled, deveined, and tails removed
- 14 ounces smoked sausage with cheddar
- Salt and freshly ground black pepper
- Tabasco sauce for serving
Directions :
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat until simmering. Add onion, celery, and bell peppers and cook until softened, 5-7 minutes.
- Stir in the garlic until fragrant, about 30 seconds. Add diced tomatoes and juice, tomato paste, broth, rice, lager, Worcestershire sauce, thyme, cayenne pepper, and bay leaves. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes. Add chicken, shrimp, and CheddarWurst®. Cover and simmer 5 to 10 minutes longer, until chicken, shrimp, and sausage are heated through and rice is softened.
- Remove CheddarWurst® and slice; return to pot. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with Tabasco sauce.
