Quadruple Meat Jambalaya

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Quadruple Meat Jambalaya recipe is a hearty and flavorful dish that combines four different types of meat for an indulgent Cajun experience. With a blend of chicken, sausage, shrimp, and ham, this jambalaya is packed with protein and rich in taste. The recipe involves a medley of vegetables, spices, and rice cooked together to create a delicious one-pot meal. Perfect for gatherings or a comforting family dinner, this jambalaya will satisfy even the heartiest appetites.

Keywords: Quadruple meat jambalaya, Cajun, protein-packed, one-pot meal, flavorful.

Quadruple meat jambalaya recipe details

Quadruple meat jambalaya recipe, recipe Rating: 4.6
Number of votes:110

A huge batch of this Cajun favorite with four types of meat: Chicken, ham, kielbasa and shrimp. The reason you make a big batch is so you won’t run out. This jambalaya is so good, that could be a bad situation.
Ready in: 1 hour 15 mins

Ingredients

Serves: 8

• 1 boneless skinless chicken breast, cubed
• 3 tablespoons olive oil
• 1/2 pound cubed fully cooked ham
• 1/2 pound smoked kielbasa, cubed
• 2 green bell peppers, chopped
• 2 onions, chopped
• 6 garlic cloves, minced
• 2 (14 1/2 ounce) cans beef broth
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 cups water
• 3/4 cup Dijon mustard
• 1/4 cup minced fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon dried thyme
• 1 1/2 cups uncooked long grain rice
• 1 pound raw medium shrimp, peeled and deveined

Preparation method

Prep: 15 mins | Cook: 1 hour

1. Pour 1 tablespoon oil into a Dutch oven and set over medium heat. Cook chicken in hot oil for about 8 minutes, or until chicken is no longer pink inside, then transfer to a plate.
2. Add 2 more tablespoons oil to the Dutch oven. Cook ham, kielbasa, peppers, and onions in hot oil for about 8 minutes, then stir in garlic and cook for 1 more minute.
3. Add broth, tomatoes, water, mustard, parsley, Worcestershire sauce, cayenne pepper, and thyme to the Dutch oven. When the mixture comes to a boil, turn heat down and put a lid on the pot. Cook for 10 minutes.
4. Stir rice into the Dutch oven. Place the lid back on the pot and cook for about 25 minutes, or until rice is cooked through.
5. Return chicken to the Dutch oven. Then, add the shrimp. Cook for another 3 minutes so the shrimp can cook through, then serve.