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Jambalaya Bowl

Source of Recipe


Unknown






List of Ingredients



• 4 slices bacon, halved, for garnish
  
• 6 spicy sausage links, cut into 1-inch slices
  
• 2 chicken breast halves, boned, skinned, and cut into 1/2-inch pieces
  
• 3 tsp Cajun seasoning, divided
  
• 1 cup cubed, cooked ham (1/2-inch cubes)
  
• 1 medium onion, peeled and diced
  
• 1 large green bell pepper, seeded and diced
  
• 4 stalks celery, diced
  
• 1/2 cup long-grain rice
  
• 1 (14.5-oz.) can chicken broth
  
• 1 (14.5-oz.) can tomato sauce or seasoned, diced tomatoes
  
• 3 to 4 cups tomato juice
  
• 6 to 8 drops hot sauce, to taste
  
• 8 ounces small raw shrimp, shelled, deveined
  
• Salt and pepper to taste
  
• Fresh basil sprigs for garnish
  






Instructions



1. Place bacon into a large Dutch oven over medium heat, and cook for 5 to 6 minutes, turning, until browned and crisp. Drain on paper towels; crumble pieces and reserve.
   
   
2. Remove and reserve all but 2 tablespoons from pan drippings. Add sausage slices; saute for 3 to 4 minutes, stirring, until lightly browned. Remove to plate lined with paper towels.
   
   
3. Meanwhile, toss chicken pieces with 1 teaspoon Cajun seasoning; add to pan along with ham cubes; saute until golden, for 3 to 4 minutes. Remove to plate with sausage slices.
   
   
4. Add reserved bacon drippings to pan as needed. Stir onion, peppers, celery, and 1 teaspoon Cajun seasoning into pan; cook until vegetables are soft, for 3 to 4 minutes. Add rice and remaining 1 teaspoon Cajun seasoning; cook, stirring, until rice is translucent, for 3 to 4 minutes.
   
   
5. Pour in broth, cover pan, and raise heat to medium-high. Cook until rice is soft, for 10 to 12 minutes. Stir in tomato sauce, 3 cups tomato juice, and hot sauce to taste; lower heat and simmer, uncovered, for 5 minutes. Add more tomato juice if necessary; soup should be the consistency of heavy cream.
   
   
6. Return cooked meats to pan and add shrimp. Cook, uncovered, just until meats are hot and shrimp is pink, for 4 to 5 minutes. Taste and adjust seasoning.
   
   Ladle into heated bowls. Serve garnished with reserved bacon crumbles and basil sprigs.
   
   Serves 8