A delightful twist on the classic jambalaya, featuring shrimp, chicken, and sausage for a hearty and flavorful dish.
Cook the smoked sausage in a skillet until browned, then remove and set aside.
Use a non-stick skillet to prevent sticking and ensure even browning.
In the same skillet, fry the bacon until crispy, then remove and crumble.
Save the bacon grease for added flavor in the next steps.
In a Dutch oven, sauté the onion, bell pepper, celery, and garlic in the reserved bacon grease until softened.
Cook over medium heat to avoid burning the garlic.
Add the rice to the vegetables and stir to coat in the oil.
Toasting the rice enhances its flavor and prevents it from becoming mushy.
Pour in the tomato sauce, water, barbecue sauce, salt, and cayenne pepper. Stir well.
Mix thoroughly to ensure even seasoning.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.
Keep the lid on to trap steam and cook the rice evenly.
Add the cooked chicken, shrimp, and sausage to the pot and simmer for an additional 10 minutes.
Ensure the proteins are fully heated through before serving.
Serve the jambalaya hot, garnished with crumbled bacon.
Pair with a fresh salad or crusty bread for a complete meal.
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