New Orleans Jambalaya

New Orleans Jambalaya

39

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

6 h 30 m servings 462 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Note
  • 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.

Reviews

39
  1. 50 Ratings

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Most helpful positive review

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 marin...

Most helpful critical review

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 ri...

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 marin...

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 ...

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 re...

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 ...

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 wi...

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.

I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice t...

Just made this tonight, and it was really good. I resized the recipe to feed 5 and rounded upwards (generally). I used only 3 meats: bacon, hot bulk pork sausage, and the chicken with marinade. ...