- 1 boneless skinless chicken breast, cubed
- 3 tablespoons olive oil, divided
- 1/2 pound cubed fully cooked ham
- 1/2 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cubed
- 2 medium green peppers, coarsely chopped
- 2 medium onions, coarsely chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (28 ounces) 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 to 2 teaspoons cayenne pepper
- 1/2 teaspoon dried thyme
- 1-1/2 cups uncooked long grain rice
- 1 pound uncooked medium shrimp, peeled and deveined
- In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
- Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Big-Batch Jambalaya
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"useless reviews, does it taste good or not, who cares about the name or where you're from, i mean really"
"Very tasty, quite simple to make, has an authentic look about it (bit soupy for true jambalaya though). None-the-less, this receipe is great for entertaining dinner guests"
"I've made something similar, but with only chicken and Andouille sausage. And yes, we also give it the term 'jambalaya' because it's a very common (and probably over-generalized) term for Cajun cuisine, and not because we're claiming it is an authentic, Cajun-made dish. I think the rating you give should be for the taste of the end result regardless of what it's called, and not because you don't like the name they give it. I could call it 'chicken stew' and you'd complain because it doesn't have peas, carrots and dumplings in it."
"Have to agree with scrapnut and tready2. What does anyone from South Dennis, MA know about jambalaya??? The answer is nothing!! You want true jambalaya...come down South and we'll teach you how to make the best. Wouldn't recommend this recipe to any below the Mason-Dixon Line!! Please don't waste your ingredients making this recipe."
"Scrapnut is right. I live in Louisiana and was raised on cajun cooking. This dish has way too much liquid for my taste. It more resembles a soup, not a gumbo as there are NO TOMATOES in GUMBO. Besides, Jambalaya is usually a meat or a Seafood jambalaya. We never mix the two. So, I gave it a one star and hope the cook picks up on some of these suggestions from us way down South."