New Orleans Jambalaya

Name: New Orleans Jambalaya
Total time: 190 min
Yield: 50 Servings
Ingredients: 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; 🥓 ¾ 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 peppers, chopped; 6 cups uncooked white rice; 🦐 10 pounds medium shrimp - peeled and deveined

Cost $150, save $75

Source: Recommended by CookPal

190 Min
50 Servings
$150

New Orleans Jambalaya

Cost $150, save $75

Source: Recommended by CookPal

190 Min
50 Servings
$150

INGREDIENTS

Marinade
- 1 cup soy sauce
- 4 tablespoons dried thyme
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 🧅 2 onions, chopped
- 2 tablespoons ground black pepper
Main Ingredients
- 🍗 16 skinless, boneless chicken breast halves
- 🥓 ¾ 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 peppers, chopped
- 6 cups uncooked white rice
- 🦐 10 pounds medium shrimp - peeled and deveined

STEPS

In a large, shallow glass baking dish, mix together soy sauce, thyme, cayenne pepper, paprika, chopped onions, and ground black pepper. Place chicken in marinade and refrigerate for at least 3 hours.

Saute bacon in a Dutch oven over medium heat until brown. Add diced onions and garlic; cook for 5 minutes. Mix in flour and sausage; cook for 5 minutes. Add ham, thyme, cayenne, chicken stock, tomatoes (with juice), and green peppers. Bring to boil.

Stir in rice, cover, and cook for 25 minutes. Remove from heat and refrigerate after cooling.

Preheat oven to 500°F (250°C). Discard marinade and bake chicken breasts for 12 minutes until firm. Cool and slice into bite-sized pieces.

Reduce oven temperature to 250°F (120°C). Place covered jambalaya on a large tray filled with water and bake until warm (about 2 hours).

Boil 5 quarts of water. Add shrimp and cook for 3 minutes until firm. Drain well.

Mix shrimp and chicken into jambalaya and serve.

NUTRIENTS

Per 1 serving

🔥

462

Calories

40
Protein
27
Carbs
20
Fats

💡 For added flavor, marinate the chicken overnight.Use a high-quality chicken stock for richer taste.Serve with hot sauce for those who enjoy extra spice.