Charles Street Flavors Jambalaya (Rice on the Side)

A bold, layered, cold‑weather comfort dish built around Wisconsin Creole seasoning and a mix of sausages and seafood. This version keeps the rice separate so the stew stays rich, glossy, and perfectly balanced.

Ingredients

Aromatics & Base

• 3 multicolored bell peppers, diced
• 1 large onion, diced
• Small tomatoes, halved (any variety works)
• 1 can diced tomatoes
• 1 can diced tomatoes with green chilies
• 3–4 tbsp Charles Street Flavors Wisconsin Creole Seasoning, or to taste
• Olive oil for sautéing

Proteins

• Beef Polish sausage, sliced
• Andouille sausage, sliced
• Chorizo sausage, sliced
• Scallops
• Shrimp, peeled and deveined

Rice (served separately)

• 1–2 cups long‑grain white rice
• Water + salt

Instructions

1. Brown the Sausages

• Heat a large pot or Dutch oven over medium‑high.
• Add a drizzle of olive oil.
• Sear the beef Polish sausage, andouille, and chorizo until browned.
• Remove the sausages and set aside, leaving the rendered fat in the pot.

2. Sweat the Seafood

This step builds the liquid base naturally — no broth needed.

• Add scallops and shrimp to the hot pot.
• Cook just a few minutes until they release their liquid.
• Remove the seafood and set aside with the sausages.
• Leave all the released juices in the pot.

3. Build the Aromatic Base

• Add onions and peppers to the pot.
• Sauté until softened and lightly browned.
• Add the small tomatoes and let them blister and break down.
• Season with Wisconsin Creole.

4. Add the Tomatoes

• Add the can of diced tomatoes.
• Add the can of diced tomatoes with green chilies.
• Stir to combine.
• Return the browned sausages to the pot.
• Simmer 10–15 minutes to let everything meld.

5. Cook the Rice While the Base Simmers

• Rinse rice until water runs clear.
• Cook according to package instructions.
• Fluff and set aside.

6. Finish with the Seafood

• Add scallops and shrimp back into the pot.
• Simmer just until the shrimp are pink and the scallops are opaque.
• Taste and adjust seasoning with more Wisconsin Creole.

7. Serve

• Spoon jambalaya into bowls.
• Serve rice on the side or underneath.
• Finish with a light sprinkle of Wisconsin Creole for color and aroma.

About This Recipe

This jambalaya is built the Charles Street way — bold seasoning, layered aromatics, and a mix of sausages and seafood that turns into pure winter comfort. We keep the rice separate so the stew stays rich and the proteins stay perfectly cooked. It’s a one‑pot dish that tastes like it took all day, even though it comes together fast.