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New Orleans Jambalaya

SUBMITTED BY: Christine PHOTO BY: KANANICOOKS

"For when you really have to feed an army!"

RECIPE RATING:

Read Reviews (30)

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PREP TIME	25 Min
COOK TIME	3 Hrs 10 Min
READY IN	6 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
3/4 pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined

DIRECTIONS

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

FOOTNOTE

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

Reviewed on Sep. 9, 2005 by Loves2CookinMN

Excellent!!! I wanted to try this out for a weeknight dinner, so I made it in my slowcooker. ... MORE

Reviewed on Feb. 25, 2003 by the allrecipes staff

The staff has increased the number of servings on this recipe to a more realistic portion. MORE

Reviewed on Jun. 29, 2003 by 4boys2cook4

This jambalaya is absolutely delicious. It's so good that I called my husband at work to get... MORE

Reviewed on Feb. 28, 2003 by ARCHIELG

I cooked this up for a super bowl party and it was the HIT of the buffet. We warned, you are... MORE

Reviewed on Feb. 28, 2003 by WHATALESYA

I modified this recipe a bit to make it easier to make. I skipped the marinade and just... MORE

Reviewed on Sep. 28, 2005 by BADDABING28

This was great. I served it for about 25 people at a family party, everyone loved it. I don't... MORE

Reviewed on Jun. 8, 2004 by KHENRIKSSON

I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne... MORE

Reviewed on Feb. 18, 2007 by April

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