Four Meat Jambalaya

• bacon, chopped↗4 -6
• boneless skinless chicken breast, chopped↗1 -2
• small onions, chopped↗3
• green bell pepper, chopped1
• celery, diced↗1⁄4 cup
• garlic cloves, minced↗4 cloves
• olive oil↗1 tablespoon
• smoked sausage, chopped↗1 ounce
• shrimp, peeled and de-veined and cooked↗1 lb
• diced tomatoes1 ounce
• long grain rice, uncooked↗1 1⁄2 cups
• chicken broth↗3 cups
• salt↗1 teaspoon
• ground pepper↗1⁄2 teaspoon
• ground thyme (to taste)↗1⁄4 - 1⁄2 teaspoon
• teaspoon Tabasco sauce (to taste)↗1⁄2 - 3⁄4
• bay leaf↗1

Step-by-step instructions

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.