For when you really have to feed an army!

Ann
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

462 calories; 20 g total fat; 202 mg cholesterol; 1272 mg sodium. 27.2 g carbohydrates; 40.1 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2005
Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some. Read More
(58)

Most helpful critical review

Rating: 3 stars
06/11/2007
I guess I'm in the minority on this one. I thought this was just ok and for the amount of time it took next time I want jambalaya I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done. Read More
(6)
56 Ratings
  • 5 star values: 47
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/09/2005
Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some. Read More
(58)
Rating: 5 stars
09/09/2005
Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some. Read More
(58)
Rating: 5 stars
02/25/2003
The staff has increased the number of servings on this recipe to a more realistic portion. Read More
(55)
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Rating: 5 stars
02/28/2003
I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings tomatoes chicken stock chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home. Read More
(51)
Rating: 5 stars
06/29/2003
This jambalaya is absolutely delicious. It's so good that I called my husband at work to get him excited for dinner. I can't wait to share this with a friend who is from N'Awlins! This recipe would be more kid-friendly if it weren't spicy. Read More
(27)
Rating: 5 stars
02/18/2007
This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties get togethers and just because. Read More
(20)
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Rating: 4 stars
02/28/2003
I cooked this up for a super bowl party and it was the HIT of the buffet. We warned you are going to have to end up cooking this dish is a very large pot! And not a steaming pot but one with a thick bottom. It's worth the work and time. Read More
(17)
Rating: 5 stars
12/28/2006
I had never made this before and although the recipe takes time it is worth every minute. I've since made it several times and it is always well received by guests. Read More
(15)
Rating: 5 stars
06/08/2004
I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice the amount of time or however long it takes for the rice to cook and then skip plopping it into the oven. Note: this recipe makes A LOT. They're not kidding when they say it feeds 50 people. We usually cook a half batch and freeze the leftovers. They make perfect meals when you don't feel like cooking. Read More
(14)
Rating: 5 stars
09/28/2005
This was great. I served it for about 25 people at a family party everyone loved it. I don't think it could feed 50 if not having much else on the menu. It is very time consuming though. Plan ahead. Read More
(13)
Rating: 3 stars
06/11/2007
I guess I'm in the minority on this one. I thought this was just ok and for the amount of time it took next time I want jambalaya I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done. Read More
(6)