Bubba's Jambalaya

By Stina

Ingredients

• Bubba’s Jambalaya
• Sausage and Chicken Gumbo
• Spicy Coconut Shrimp Bisque
• Creole Crab and Corn Chowder
• Authentic Louisiana Red Beans and Rice
• Ham and Shrimp Gravy
• Garlic Chicken Fried Chicken
• Sausage & Shrimp Jambalaya
• Colleen's Slow Cooker Jambalaya
• How to Peel and Chop Onions
• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons Cajun seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

Directions

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.

Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Kitchen-Friendly View

PREP


25 mins

COOK


40 mins

READY IN

1 hr
5 mins