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Jambalaya for a Crowd

With my father being from the south, I grew up eating a lot of different amazing southern meals.  I had never attempted to make anything quite like this jambalaya before and we were pleasantly surprised at how delicious it turned out.  (Thanks for the recipe Dad!  It was almost as delicious as when you make it.)  We’ve made this so many times now we don’t need a recipe.

I highly recommend making this for the whole family or a dinner party.  This recipe makes so much that we always have plenty of left overs that last for a long time and then we always freeze some.  I’d say you could probably get about 10-13 hefty servings.  Justin is allergic to shellfish, so I always split the whole batch in half and make some of it with shrimp and some of it with chicken.  (The things we do for love.)

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Jambalaya for a Crowd

Yield 10-13 servings

Ingredients

  • 1 big boneless, skinless chicken breast, chopped small
  • 3 tablespoons olive oil, divided
  • 1/2 pound fully cooked ham, chopped small
  • 1/2 pound smoked kielbasa or Polish sausage, chopped small
  • 2 medium green peppers, diced
  • 2 medium onions, diced
  • 6 cloves minced garlic
  • 32 ounces beef broth
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cups water
  • 1/2 cup Dijon mustard
  • 1/4 cup fresh parsley, minced
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 - 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

Instructions

  1. In a Dutch oven, or very large soup pot, cook the chicken in 1 tablespoon of oil until it's no longer pink, then remove it and set it aside.
  2. In the same pan, cook and stir the ham, kielbasa, peppers, and onions in the remaining oil until the onions are tender.
  3. Add the garlic and cook for one minute longer.
  4. Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne, and thyme.  Bring it all to a boil.
  5. Reduce the heat, then cover the pot and simmer for 10 minutes.
  6. Add the rice and return it to a boil, uncovered.
  7. Reduce the heat, then re-cover it and simmer for 25-30 minutes or until the rice is tender.  (Different rices will have different cook/simmer times, so be sure to check yours!)
  8. Stir in the shrimp and chicken and cook for 2-4 minutes more, until the shrimp are cooked and turn pink.
  9. Serve and enjoy!