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New Orleans Jambalaya

4

390 min

New Orleans Jambalaya

New Orleans Jambalaya Photo 1

Category

Jam Recipes

Time

390 min

Serving

50 persons

Calories

462

Rating

4.00★ (58)

Cuisine

Author: Victoria Buriak
For when you really have to feed an army!

Ingredients

  • soy sauce: 1 cup
  • thyme: 4 Tbsp (dried)
  • cayenne pepper: 1 tsp
  • paprika: 2 Tbsp
  • onions: 2 piece (chopped)
  • ground black pepper: 2 Tbsp
  • skinless, boneless chicken breast halves: 16 piece
  • bacon: 0.75 pound (cut into small pieces)
  • onions: 8 piece (diced)
  • garlic: 4 clove (minced)
  • all-purpose flour: 6 Tbsp
  • chorizo, sliced into chunks: 3 pound
  • ham: 3 pound (cut into 1/2 inch pieces, cooked)
  • thyme: 3 Tbsp (dried)
  • cayenne pepper: 4 tsp
  • chicken stock: 5 cups
  • tomatoes with juice: 6 cans (14.5 ounce cans, peeled and diced)
  • green bell pepper: 4 piece (chopped)
  • uncooked white rice: 6 cups
  • medium shrimp: 10 pound (peeled and deveined)

Metric Conversion

Stages of cooking

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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.
    New Orleans Jambalaya Photo 2
  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.
    New Orleans Jambalaya Photo 3
  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.
    New Orleans Jambalaya Photo 4
  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.
    New Orleans Jambalaya Photo 5
  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.
    New Orleans Jambalaya Photo 6

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