Three Meat Jambalaya

Tara Waites


I love this dish! My family are big meat eaters and this dish covers the surf, the turf and fowl. It's comforting and you can't get enough. I hope you enjoy it as much as my family.

☆☆☆☆☆ 0 votes
5 to 10
30 Min
45 Min
Stove Top


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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
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

How to Make Three Meat Jambalaya


  • 1Using a large non stick pot or dutch oven, heat with 2 tablespoons of Olive oil, and saute the bell pepper, onion and celery.
  • 2Add 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.
  • 3Add 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.
  • 4Serve alone or with a salad.

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About Three Meat Jambalaya

Course/Dish: Rice Sides, Seafood, Casseroles
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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