Recipe by gertc96
We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did....
Top Review by happynana
We had this for dinner tonight and DH raved on and on and just had one minor change -- to add more Tabasco sauce. I put in 1 teaspoon and he would like me to double it next time. Thanks gertc. Made for Fall PAC 2008.
- 4 -6 slices bacon, chopped
- 1 -2 boneless skinless chicken breast, chopped
- 3 small onions, chopped
- 1 green bell pepper, chopped
- 1⁄4 cup celery, diced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (16 ounce) package smoked sausage, chopped
- 1 lb shrimp, peeled and de-veined and cooked
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄2 cups long grain rice, uncooked
- 3 cups chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄4-1⁄2 teaspoon ground thyme (to taste)
- 1⁄2-3⁄4 teaspoon Tabasco sauce (to taste)
- 1 bay leaf
Directions See How It's Made
- In a dutch oven, fry the bacon and chicken until they are done.
- Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.
- Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.
- Add the shrimp and sausage to the onion mixture and cook about 4 minutes or until heated through. Be careful not to cook this to long or the shrimp will be tough.
- Remove this mixture from the pan.
- Add about a tablespoons of olive oil to the pan.
- Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
- Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.
- Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
- Remove bay leaf from rice mixture.
- Stir in your bacon and chicken mixture and your shrimp and onion mixture.
- Hope you enjoy this -- Thank you to Sue L from the zaar for the great ideas and recipe to take from.