Four Meat Jambalaya Recipes

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.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

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.

Steps:

• Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
• Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
• Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

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.