Big-Batch Jambalaya
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
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1 boneless skinless chicken breast, cubed
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3 tablespoons olive oil, divided
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1/2 pound cubed fully cooked ham
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1/2 pound smoked kielbasa or Polish sausage, cubed
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2 medium green peppers, coarsely chopped
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2 medium onions, coarsely chopped
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6 garlic cloves, minced
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2 cans (14-1/2 ounces each) beef broth
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1 can (28 ounces) crushed tomatoes
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1-1/2 cups water
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3/4 cup Dijon mustard
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1/4 cup minced fresh parsley
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2 tablespoons Worcestershire sauce
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1-1/2 to 2 teaspoons cayenne pepper
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1/2 teaspoon dried thyme
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1-1/2 cups uncooked long grain rice
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1 pound uncooked medium shrimp, peeled and deveined
Directions
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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.
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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.
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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.
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