Big-Batch Jambalaya

Name: Big-Batch Jambalaya
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 13 servings (2-1/2 quarts.)
Cuisine: North America, Cajun
Ingredients: 1 boneless skinless chicken breast, cubed; 3 tablespoons olive oil, divided; 1/2 pound cubed fully cooked ham; 1/2 pound smoked kielbasa 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

TOTAL TIME: Prep: 25 min. Cook: 55 min. YIELD: 13 servings (2-1/2 quarts.)

I make this dish for football-watching parties because it feeds so many people. It leaves my mouth watering for it the rest of the year! —Kecia McCaffrey, South Dennis, Massachusetts

Ingredients

1 boneless skinless chicken breast, cubed
3 tablespoons olive oil, divided
1/2 pound cubed fully cooked ham
1/2 pound smoked kielbasa 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

Directions

1. 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 2 tablespoons oil until onions are tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. 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.

Nutrition Facts

1 cup: 288 calories, 11g fat (3g saturated fat), 71mg cholesterol, 1185mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 18g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.