BIG-BATCH JAMBALAYA

Big-Batch Jambalaya image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 13 servings.

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1185mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.