Best Three Meat Jambalaya Recipes

Three Meat Jambalaya image

Provided by youngchef

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 18

2 lbs hamburger meat
4 boneless skinless chicken breasts
2 boudin sausages
1 medium onion
2 dried habanero peppers
6 ounces Mexican hot sauce
12 ounces enchilada sauce
3 tablespoons soy sauce
1 1/4 Ortega taco seasoning
1 tomatoes
2 (7 ounce) cans green chilies
1/2 cup vegetable oil
1 1/2 tablespoons tony chachere's creole seasoning
1 1/2 tablespoons Lawry's Seasoned Salt
1 1/2 tablespoons original Mrs. Dash seasoning mix
1/2 teaspoon salt
1 teaspoon pepper
1 (12 ounce) box rice (white or brown..your prefrence)

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.

Nutrition Facts : Calories 424.4, Fat 21.7, SaturatedFat 5.8, Cholesterol 74.2, Sodium 993.5, Carbohydrate 29.6, Fiber 1.6, Sugar 3.3, Protein 26.6

Three Meat Jambalaya image

Provided by Tara Waites

Categories Seafood

Time 1h15m

Number Of Ingredients 12

3 medium chicken breast
1 pkg smoked sausage or andouille
1/2 lb shrimp, peeled and deveined
1 large sweet onion, diced
1 large bell pepper diced
1/2 c celery, chopped
2 bay leaves
2 tsp each: slap yo mama seasoning, cayenne pepper, black pepper,
1 tsp minced garlic & kosher salt
28 oz diced tomatoes
32 oz chicken broth
2 c rice

Steps:

1. Using a large non stick pot or dutch oven, heat with 2 tablespoons of Olive oil, and saute the bell pepper, onion and celery.
2. Add the chicken and sausage. Cook until the chicken chunks are 1/2 pink. Add all of you seasonings, chicken broth & tomatoes and bring to a boil.
3. Add the rice, stir, cover and reduce heat to med-low. Simmer for 25 to 30 min. Add the shrimp, stir and simmer 10 more minutes.
4. Serve alone or with a salad.