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TEST KITCHEN APPROVED

Big-Batch Jambalaya

Name: Big-Batch Jambalaya
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 13 servings (2-1/2 quarts.)
Cuisine: North America, Cajun
Ingredients: 1 boneless skinless chicken breast, cubed; 3 tablespoons olive oil, divided; 1/2 pound cubed fully cooked ham; 1/2 pound smoked kielbasa or Polish sausage, cubed; 2 medium green peppers, coarsely chopped; 2 medium onions, coarsely chopped; 6 garlic cloves, minced; 2 cans (14-1/2 ounces each) beef broth; 1 can (28 ounces) crushed tomatoes; 1-1/2 cups water; 3/4 cup Dijon mustard; 1/4 cup minced fresh parsley; 2 tablespoons Worcestershire sauce; 1-1/2 to 2 teaspoons cayenne pepper; 1/2 teaspoon dried thyme; 1-1/2 cups uncooked long grain rice; 1 pound uncooked medium shrimp, peeled and deveined

TEST KITCHEN APPROVED

18 Reviews

Total Time:Prep: 25 min. Cook: 55 min.

By Taste Of Home Editorial Team

Recipe by Kecia McCaffrey, South Dennis, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 23, 2023

I make this dish for football-watching parties because it feeds so many people. It leaves my mouth watering for it the rest of the year! —Kecia McCaffrey, South Dennis, Massachusetts

TEST KITCHEN APPROVED

Big-Batch Jambalaya

18 Reviews Add your review

Yield:13 servings (2-1/2 quarts.)

Prep:25 min

Cook:55 min

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Ingredients

1 boneless skinless chicken breast, cubed
3 tablespoons olive oil, divided
1/2 pound cubed fully cooked ham
1/2 pound smoked kielbasa or Polish sausage, cubed
2 medium green peppers, coarsely chopped
2 medium onions, coarsely chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
3/4 cup Dijon mustard
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
1-1/2 to 2 teaspoons cayenne pepper
1/2 teaspoon dried thyme
1-1/2 cups uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined

Text Ingredients

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Directions

1
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 2 tablespoons oil until onions are tender. Add garlic; cook 1 minute longer.

2
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3
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.