Step 1

1In a deep pot over medium heat, heat the vegetable oil. Add in the bell pepper, onion, celery, and garlic. Sauté together for about 5 minutes, just until the vegetables have softened. Next, add in the andouille sausage and chicken strips, letting cook another 5 minutes.Add in the beer, Rotel, Better Than Bouillon, and Cajun seasoning. Stir, and allow to come to a boil. After the pot has come to a boil, turn down the heat to a simmer and allow to cook for 20 minutes, letting all those flavors mingle with one another.The base of the Jambalaya should be a deep reddish brown color. Mix in the tomato paste and rice, cover, and reduce the heat to low. Make sure you stir the mixture frequently every few minutes—the mixture is thick, and you don’t want your rice to burn or stick to the bottom of your pan. Cook for 20-30 minutes, until rice is softened. If the mixture seems like it does not have enough liquid for the rice, add in additional beer or water, 1/2 Cup at a time. Once the rice has cooked, it’s time to enjoy! Serve with a generous dollop of sour cream and squeeze of fresh lime juice.Now, pour yourself a nice, cold Lone Star, and enjoy it alongside a big bowl of this spicy Lone Star Beer Jambalaya! Don’t forget—there’s cake for dessert, too!

Step 2

1In a deep pot over medium heat, heat the vegetable oil. Add in the bell pepper, onion, celery, and garlic. Sauté together for about 5 minutes, just until the vegetables have softened. Next, add in the andouille sausage and chicken strips, letting cook another 5 minutes.Add in the beer, Rotel, Better Than Bouillon, and Cajun seasoning. Stir, and allow to come to a boil. After the pot has come to a boil, turn down the heat to a simmer and allow to cook for 20 minutes, letting all those flavors mingle with one another.The base of the Jambalaya should be a deep reddish brown color. Mix in the tomato paste and rice, cover, and reduce the heat to low. Make sure you stir the mixture frequently every few minutes—the mixture is thick, and you don’t want your rice to burn or stick to the bottom of your pan. Cook for 20-30 minutes, until rice is softened. If the mixture seems like it does not have enough liquid for the rice, add in additional beer or water, 1/2 Cup at a time. Once the rice has cooked, it’s time to enjoy! Serve with a generous dollop of sour cream and squeeze of fresh lime juice.Now, pour yourself a nice, cold Lone Star, and enjoy it alongside a big bowl of this spicy Lone Star Beer Jambalaya! Don’t forget—there’s cake for dessert, too!