Big-Batch Jambalaya Recipe
Big-Batch Jambalaya Recipe photo by Taste of Home
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Big-Batch Jambalaya Recipe

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I make this dish for our annual Super Bowl party because it feeds so many people. It leaves my mouth watering for it the rest of the year! —Kecia McCaffrey, South Dennis, Massachusetts
TOTAL TIME: Prep: 25 min. Cook: 55 min.
MAKES:13 servings
TOTAL TIME: Prep: 25 min. Cook: 55 min.
MAKES: 13 servings


  • 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

Nutritional Facts

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


  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 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. Yield: 13 servings (1 cup each).
Originally published as Big-Batch Jambalaya in Taste of Home February/March 2010, p75

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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ninarae99 User ID: 5524360 219979
Reviewed Feb. 7, 2015

"I made this when it first came out and bottom line - it tastes great! No matter where you live and what is traditional."

ziggy9 User ID: 6440801 109867
Reviewed Mar. 16, 2014

"useless reviews, does it taste good or not, who cares about the name or where you're from, i mean really"

nzheidi User ID: 7360747 187314
Reviewed Mar. 14, 2014

"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"

ashley65 User ID: 6869284 146102
Reviewed Feb. 26, 2014

"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."

grancheri User ID: 7512487 109866
Reviewed Feb. 25, 2014

"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."

tready2 User ID: 2509701 190159
Reviewed Feb. 25, 2014

"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."

scrapnut User ID: 6339792 120670
Reviewed Feb. 17, 2014

"I have to give this a one star. This is not jambalaya, it is more like gumbo. I have been married to a family of south Louisiana Cajuns for 35 years and have cooked and eaten more than my fair share of jambalaya. I have never seen "soupie" jambalaya in my life."

LOHMANN7 User ID: 5893129 211506
Reviewed Feb. 4, 2013

"Thanks to the advice of the other raters, I reduced the amount of rice to 1 cup and the mustard (I used Grey Poupon) to 1/4 c. Very good! If you like your jambalaya a bit soupier, you'll need more tomatoes or broth. Perfect for cold Minnesota nights!"

pamdevone User ID: 3875916 106407
Reviewed Mar. 21, 2012

"I also reduced the amount of Dijon mustard and I really liked this dish, it was really hearty."

50suellen User ID: 6013941 120669
Reviewed Feb. 18, 2012 Edited Mar. 8, 2014

"I have made this several times and it never disappoints! It has become a requested favorite. I cut it in half but use a large can tomatoes and double the water and also cut the rice by half to get that juicier, soupier finished product. I would agree with ashley65 that whatever you want to call this it is delicious. Back home they have fricassee and no 2 recipies are alike--doesn't change the fact that grandma called it fricassee. If you add beans to your chili it isn't true Texas chili--won't stop the rest of us from putting beans in! And if you haven't made the recipe you shouldn't be reviewing it!!!!"

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