Four Meat Jambalaya Recipe

Name: Four Meat Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a dutch oven, fry the bacon and chicken until they are done.
2
Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.
3
Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.
4
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.
5
Remove this mixture from the pan.
6
Add about a tablespoons of olive oil to the pan.
7
Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
8
Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.
9
Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
10
Remove bay leaf from rice mixture.
11
Stir in your bacon and chicken mixture and your shrimp and onion mixture.
12
Hope you enjoy this -- Thank you to Sue L from the zaar for the great ideas and recipe to take from.

1463

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 -6 slices bacon, chopped, 1 -2 boneless skinless chicken breast, chopped, 3 small onions, chopped, 1 green bell pepper, chopped, and more.

Yes, Four Meat Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Four Meat Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions