Thursday, August 25, 2016

bubba's jambalaya


  • Servings: 12
  • 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 seasoning
  • 2 cups uncooked white rice
  • 1/2 pound salad shrimp


    Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins

  • 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 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.

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