Description
For when you really have to feed an army!
Ingredients
- 1 cup soy sauce
- 4 tablespoons dried thyme
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 2 onions, chopped
- 2 tablespoons ground black pepper
- 16 skinless, boneless chicken breast halves
- ¾ pound bacon, cut into small pieces
- 8 onions, diced
- 4 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 3 pounds chorizo, sliced into chunks
- 3 pounds cooked ham, cut into 1/2 inch pieces
- 3 tablespoons dried thyme
- 4 teaspoons cayenne pepper
- 5 cups chicken stock
- 6 (14.5 ounce) cans peeled and diced tomatoes with juice
- 4 green bell pepper, chopped
- 6 cups uncooked white rice
- 10 pounds medium shrimp – peeled and deveined
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 3 hrs 10 mins
Total Time: 6 hrs 30 mins
Servings: 50