Best 5 Four Meat Jambalaya Recipes

FOUR MEAT JAMBALAYA

Steps:

• 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.

THREE MEAT JAMBALAYA

Steps:

• Cut Chicken into bite size pieces.
• Dice tomato, onion and green chillies.
• The hamburger meat and boudin sausage will fall apart when they get cooked.
• In large tamale pot put all ingredients except rice.
• Marinate for 24 hours mixing around occasionally.
• Place burner on med high and cook all ingredients in tamale pot for 30 minutes or until all meat is cooked all the way, stirring occasionally.
• While meat is cooking, start cooking rice in separate pot.
• Once rice is done and meat is cooked all the way add rice to tamale pot and turn burner on low.
• Serve warm w/crackers, bread or tortillas.

LOUISIANA JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.