Friday, November 5, 2010


MmmmMmmmmGood! This is a great Fall dinner. Brenn came home last year and said he tried another type of Jambalaya at a friends house so I embarked on finding and making another recipe than the one I usually made.  We all loved this one much better but he said it was not like Miss Katie's.  I asked her about her recipe and how Brenn raved about it and she laughed for a long time and then told me hers came out of a box! She is from Louisiana and a real Cajun so this made us all laugh! Anyway....this is a keeper!

  • 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 Cajun seasoning
  • 2 cups uncooked white rice
  • 1/2 pound salad shrimp
      1. 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.
          1. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun 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
              1. 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. Enjoy!

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