Recipe by Christine
"For when you really have to feed an army!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
skinless, boneless chicken breast halves
bacon, cut into small pieces
chorizo, sliced into chunks
cooked ham, cut into 1/2 inch pieces
6 (14.5 ounce) cans
peeled and diced tomatoes with juice
green bell pepper, chopped
uncooked white rice
medium shrimp - peeled and deveined
Excellent!!! I wanted to try this out for a weeknight dinner, so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage, threw all the ingredients except the rice, chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work, I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing, I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it, even my picky 3 year old ate some.
I guess I'm in the minority on this one. I thought this was just ok, and for the amount of time it took, next time I want jambalaya, I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.
The staff has increased the number of servings on this recipe to a more realistic portion.
I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions, greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings, tomatoes, chicken stock, chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home.
This jambalaya is absolutely delicious. It's so good that I called my husband at work to get him excited for dinner. I can't wait to share this with a friend who is from N'Awlins!
This recipe would be more kid-friendly if it weren't spicy.
This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people, 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties, get togethers, and just because.
I cooked this up for a super bowl party and it was the HIT of the buffet. We warned,
you are going to have to end up cooking this dish is a very large pot! And not a
steaming pot, but one with a thick bottom. It's worth the work and time.
I had never made this before and although the recipe takes time, it is worth every minute. I've since made it several times and it is always well received by guests.
* Percent Daily Values are based on a 2,000 calorie diet.
New Orleans Jambalaya
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
** Calories: 462
** Calories from Fat: 180
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the secrets to true New Orleans gumbo.
See how to make a spicy jambalaya with chicken and andouille sausage.
See how simple it is to make rich and hearty Creole jambalaya.