Four Meat Jambalaya

Ingredients

• 4-6 slices bacon, chopped
• 1-2 boneless skinless chicken breasts, 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

Directions

1. 1

   In a dutch oven, fry the bacon and chicken until they are done.

2. 2

   Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.

3. 3

   Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.

4. 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. 5

   Remove this mixture from the pan.

6. 6

   Add about a tablespoons of olive oil to the pan.

7. 7

   Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.

8. 8

   Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.

9. 9

   Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.

10. 10

    Remove bay leaf from rice mixture.

11. 11

    Stir in your bacon and chicken mixture and your shrimp and onion mixture.

12. 12

    Hope you enjoy this -- Thank you to Sue L from the zaar for the great ideas and recipe to take from.