Jambalaya for a Crowd
From shirleyoma 16 years ago
- 40 minutes to make
- Serves 12
Jambalaya at it's best. From the Dallas Newspaper.
Ingredients
- Jambalaya for a Crowd shopping list
- SOURCE: College Cooking: Feeding Yourself and Your Friends shopping list
- 1 large onion shopping list
- 1 green pepper shopping list
- 3 stalks celery shopping list
- 4 cloves garlic shopping list
- 1 pound andouille or smoked sausage shopping list
- 1 pound boneless, skinless chicken breasts shopping list
- 2 tablespoons cajun seasoning shopping list
- 2 (14-ounce) cans diced tomatoes shopping list
- 3 tablespoons dry chicken bouillon shopping list
- 8 cups water shopping list
- 4 cups rice shopping list
- 1 pound peeled and deveined raw shrimp shopping list
How to make it
- Peel onion and chop into ½ -inch pieces. Cut green pepper in half, remove and discard stems and seeds, and cut into ¼ - to 3/8 -inch pieces. Remove and discard both ends of the celery stalk, cut the stalks in half lengthwise and slice into ¼ -inch-thick pieces. Peel garlic and finely chop. Set vegetables aside.
- Cut sausage into ¼ -inch-thick rounds, and place in a large stock pot. Cut chicken into bite-size pieces, add to pot and cook over medium-high heat, stirring frequently for 10 minutes or until browned.
- Drain off fat and add onion, green pepper, celery and garlic to the pot. Cook over medium heat, stirring frequently for 10 minutes or until onions are soft. Add Cajun seasoning, tomatoes and chicken bouillon; stir well. Add the water and rice and stir well. Cover and cook over medium-low heat for 40 minutes, or until rice is tender. Stir in the shrimp and let cook for 2 to 3 minutes, just until the shrimp is pink.
- Spoon into bowls and serve. Makes 10 to 12 servings.
- PER SERVING: Calories 457 (19% fat) Fat 9 g (4 g sat) Cholesterol 110 mg Sodium 1,112 mg Fiber 3 g Carbohydrates 61 g Protein 30 g
The Rating
Reviewed by 1 people-
Excellent recipe... will make this very soon.
5 Forks...and thanks for sharing!
Deb~
pinkpasta
in Upstate loved it
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