Big-Batch Jambalaya Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 13
- 1/2 teaspoon dried thyme
- 2 tablespoons worcestershire sauce
- 1 pound uncooked medium shrimp peeled and deveined
- 1 can (28 ounces) crushed tomatoes
- 1-1/2 cups water
- 3 tablespoons olive oil divided
- 1/4 cup minced fresh parsley
- 6 garlic cloves minced
- 3/4 cup dijon mustard
- 1-1/2 cups uncooked long grain rice
- 2 cans (14-1/2 ounces each) beef broth
- 2 medium onions coarsely chopped
- 1 boneless skinless chicken breast cubed
- 1/2 pound cubed fully cooked ham
- 1/2 pound smoked kielbasa or polish sausage cubed
- 2 medium green peppers coarsely chopped
- 1-1/2 to 2 teaspoons cayenne pepper
- Carbohydrate 2.95185966221631 g
- Cholesterol 53.0354155692308 mg
- Fat 1.98570119432227 g
- Fiber 0.839373078518402 g
- Protein 7.97269522076846 g
- Saturated Fat 0.269983036576888 g
- Serving Size 1 1 serving (108g)
- Sodium 235.884612627328 mg
- Sugar 2.11248658369791 g
- Trans Fat 0.226499721314208 g
- Calories 61 calories
Directions In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each). Originally published as Big-Batch Jambalaya in Taste of Home February/March 2010, p75 Nutritional Facts 1 cup equals 288 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 1,185 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend
