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I enjoy having big family meals and as part of a sponsored post for Collective Bias® I made a jambalaya recipe using Tyson ground chicken that fed 8 people with six getting second helpings (14 servings) for $26 from Walmart. It’s a pretty good meal for about $1.85 a serving. You can see all the photos I took over on my google+ album.

Family is everything to me and just like my grandma even the family members that think they don’t belong are always welcome to my table. Families grow and move away but can always find a way back “home” and for me my “home” is my grandparents house. My boys were having their weekend to visit with their Dad and I was feeling a bit lonely so I made the hour trip to my grandparents house to make dinner for them. My cousins were always like the brothers and sisters I never had. We fight like mad sometimes but we know that at the end of the day we still have each others back. I had my cousins and their family over to help make this jambalaya recipe and some cookies for dessert. My Nana is always putting together meals for all umpteen hundred (ok so it’s only like 30ish of us) so I enjoy being able to cook for her and my papa.

I know when I see recipes for jambalaya most have a couple different meats and shrimp listed as part of the main ingredients. The first time we made this particular jambalaya we left out the shrimp as one of my cousins is allergic and we added in some brown (pinto) beans. We still had the ground beef, smoked sausage and ground chicken. Our first attempt at our jambalaya we fixed it in a pot on the stove top. The second time I made it at home for my boys and I, I made it in the crock pot aka slow cooker for y’all northerners 😉 Both times it came out pretty well though the crock pot version was a bit dry at first so I added in some chicken broth and it worked out well in the end.

jambalaya recipe using Tyson ground chicken

Ingredients:
1 lb. Tyson ground chicken
1/2 lb. ground beef
6 oz. smoked sausage
3/4 lb. shrimp, peeled and deveined (I use precooked)
1 tsp. tomato paste
1 (16 oz.) can of diced tomatoes, undrained
3 cups rice, cooked
1 large white onion, chopped (1 & 1/2 cups)
1 bell pepper, cut into 1 inch strips
1 cup celery, chopped
6 garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
salt to taste
fresh parsley, chopped (for garnish)
3 cups chicken broth only if cooking this recipe in the crock pot

Directions
Scramble up the ground chicken and ground beef and cook until done. Drain the grease from both. In a skillet, saute the onion, bell pepper and celery. Did you know the combination of those three ingredients are known as the holy trinity of cajun cooking? Add the garlic and tomato paste and cook until the onions are soft.


In a large pot, add the sauteed onion, bell pepper and celery then add the cooked meats (chicken, beef and sausage) along with the cayenne pepper, black pepper, salt and tomatoes. Let the jambalaya simmer for about 45 minutes on low heat and stir occasionally to keep from sticking.
During the 45 minutes the meat mixture is cooking you need to cook your rice. I use the 10 minute boil in a bag rice most of the time a recipe calls for rice. Add your cooked rice and precooked shrimp to the jambalaya and let simmer another 15 minutes.

Spoon the jambalaya in to bowls and top with the fresh parsley and enjoy.

If you want to fix this in the crock pot (slow cooker) cook your meats and add those to the crock pot, saute the onion, bell pepper and celery and add that to the crock. Add all remaining ingredients as well as the chicken broth but DO NOT add the rice and shrimp. Stir and cook on low for 7 hours or high for 4 hours. Add the shrimp and rice the last 30 minutes of cooking.