Jambalaya w/shrimp, chicken and sausage
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 6 slices bacon, chopped
- 1 cup long-grain rice, uncooked
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 cloves garlic, crushed
- 1 cup sliced celery (optional)
- 1 (15 ounce) can tomato sauce
- 1 lb cooked smoked sausage, 1/2 inch pieces (I like to use Hillshire Farms Hot Links)
- 1 1⁄2 cups water
- 1⁄2 cup garlic flavored barbecue sauce
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 4 boneless skinless chicken breast halves, diced and cooked (brown in frying pan)
- 1⁄2-1 lb medium shrimp, steamed,peeled and deveined
Directions
- Brown smoked sausage and drain excess grease.
- Set aside along with pre-cooked shrimp and chicken.
- Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
- Do not drain.
- Stir in celery, rice, onion, garlic and green pepper.
- Cook and stir over medium-high heat for 5 minutes.
- Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
- Stir.
- Bring to a boil.
- Cover.
- Simmer 20 minutes, stirring occasionally.
- Add chicken and shrimp, allow to simmer another 10 minutes until heated.
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