Bubba'S Jambalaya

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bubba'S Jambalaya to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bubba'S Jambalaya, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 slices bacon, cut into 1 inch
• pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and
• chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked
• sausage
• 2 (14.5 ounce) cans crushed
• tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons Cajun seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat a large pot over medium-high heat

Step 2: Technique & Execution

Add bacon, and cook until crisp

Step 3: Technique & Execution

Remove bacon pieces with a slotted spoon, and set aside

Step 4: Technique & Execution

Add celery, bell pepper, and onion to the bacon drippings, and cook until tender

Step 5: Technique & Execution

Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth

Step 6: Technique & Execution

Season with thyme and Cajun seasoning