Ingredients for Four Meat Jambalaya
- 8 ounces diced bacon
- Boneless Skinless Chicken Breast
- 1 medium onion, chopped
- Green Bell Pepper
- 2 celery stalks, chopped
- Garlic Cloves
- 1 tablespoon olive oil
- Smoked Sausage
- 1 pound shrimp (peeled and deveined)
- Diced Tomatoes
- Long Grain Rice
- 4 cups chicken broth
- 1 teaspoon salt
- Ground Pepper
- Ground Thyme
- Tabasco Sauce
- 1 bay leaf
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How to Make Four Meat Jambalaya
- In a large Dutch oven, cook 8 ounces of diced bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
- Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces, to the Dutch oven and cook until browned and cooked through. Remove chicken and set aside with the bacon.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; and 2 celery stalks, chopped to the Dutch oven. Cook in the bacon grease for 5-7 minutes, until softened.
- Add 1 pound of andouille sausage, sliced, and 1 pound of shrimp (peeled and deveined) to the Dutch oven. Cook for 4 minutes, or until shrimp is pink and opaque. Remove from the Dutch oven and set aside.
- Add 1 tablespoon of olive oil to the Dutch oven. Add 2 cups of long-grain rice and cook for 10 minutes, stirring frequently, until lightly toasted.
- Pour in 4 cups of chicken broth, 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, a dash of Tabasco sauce, and 1 bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Remove the bay leaf. Stir in the cooked bacon, chicken, sausage, and shrimp mixture.
- Serve hot and enjoy your delicious Four Meat Jambalaya!
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
20g
Fat
61g
Carbs
16g
