Best 5 Four Meat Jambalaya Recipes

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Jambalaya, a classic Louisiana dish known for its vibrant flavors and hearty ingredients, is a culinary testament to the diverse heritage of the region. The dish, whose roots can be traced back to Spanish and French influences, is a harmonious blend of aromatic spices, succulent meats, and tender vegetables, cooked together in a delectable broth. This article delves into the world of jambalaya, specifically focusing on the "four meat jambalaya," a variation that showcases the richness and versatility of this iconic dish. We will explore the nuances of this recipe, providing insights into the selection of ingredients, the techniques involved, and the art of combining four distinct meats to create a symphony of flavors that will tantalize your taste buds.

Here are our top 5 tried and tested recipes!

FOUR MEAT JAMBALAYA



Four Meat Jambalaya image

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....

Provided by gertc96

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

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

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



Three Meat Jambalaya image

Make and share this Three Meat Jambalaya recipe from Food.com.

Provided by youngchef

Categories     One Dish Meal

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 18

2 lbs hamburger meat
4 boneless skinless chicken breasts
2 boudin sausages
1 medium onion
2 dried habanero peppers
6 ounces Mexican hot sauce
12 ounces enchilada sauce
3 tablespoons soy sauce
1 1/4 Ortega taco seasoning
1 tomatoes
2 (7 ounce) cans green chilies
1/2 cup vegetable oil
1 1/2 tablespoons tony chachere's creole seasoning
1 1/2 tablespoons Lawry's Seasoned Salt
1 1/2 tablespoons original Mrs. Dash seasoning mix
1/2 teaspoon salt
1 teaspoon pepper
1 (12 ounce) box rice (white or brown..your prefrence)

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.

Nutrition Facts : Calories 424.4, Fat 21.7, SaturatedFat 5.8, Cholesterol 74.2, Sodium 993.5, Carbohydrate 29.6, Fiber 1.6, Sugar 3.3, Protein 26.6

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

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.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

QUICK AND EASY JAMBALAYA



Quick and Easy Jambalaya image

This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.

Provided by NanLan

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 10

8 ounces smoked sausage, sliced into 1/4-inch rounds
1 tablespoon canola oil
1 celery stalk, diced
1 yellow bell pepper, diced
½ onion, diced
1 (10 ounce) can chunk chicken breast, drained and flaked
1 ½ teaspoons Cajun seasoning
1 (16 ounce) can chicken broth
1 (16 ounce) can diced tomatoes
2 cups instant brown rice

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.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your jambalaya taste its best. Look for plump shrimp, tender chicken, andouille sausage with a good snap, and flavorful vegetables.
  • Don't skimp on the spices: Jambalaya is a well-seasoned dish, so don't be afraid to add plenty of spices. Creole seasoning, paprika, cayenne pepper, and garlic powder are all essential. Feel free to adjust the measurements to suit your taste.
  • Cook the rice separately: This will help prevent the rice from becoming mushy. You can cook the rice in a rice cooker or on the stovetop.
  • Sauté the vegetables and meat before adding the rice: This will help develop their flavor and prevent them from becoming bland.
  • Simmer the jambalaya for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the jambalaya with your favorite toppings: Some popular options include green onions, chopped parsley, hot sauce, and filé powder.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. With its bold flavors and hearty texture, it's sure to be a hit at your next gathering. So next time you're looking for a flavorful and easy-to-make meal, give jambalaya a try!

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