Louisiana Jambalaya for a Crowd
From darbar 17 years ago
- 60 minutes to make
- Serves 10
I originally got this recipe from the Epicurious website, but modified it heavily based on reviewer’s comments and advice from my neighbors, who are from New Orleans. This recipe makes a lot of servings. There will be plenty for leftovers. Read more You could easily cut this recipe in half. See less
Ingredients
- 1 pound andouille sausage or spicy italian sausage, cut into 1/2-inch pieces shopping list
- 1 pound cubed ham shopping list
- 1 pound chicken thighs, cut into 1” pieces shopping list
- 1 pound medium shrimp, precooked shopping list
- 1/2 cup (1 stick) butter shopping list
- 2 yellow onions, chopped shopping list
- 8 green onions, chopped shopping list
- 4 large celery stalks, sliced shopping list
- 1 large green bell pepper, chopped shopping list
- 6 garlic cloves, finely chopped shopping list
- 8 oz. frozen chopped okra shopping list
- 2 bay leaves shopping list
- 2 jalapeño chilis, finely chopped with seeds shopping list
- 2 tablespoons creole seasoning shopping list
- 1 teaspoon ground cayenne pepper shopping list
- 2 teaspoons dried thyme shopping list
- 4 14 1/2-ounce cans chicken broth shopping list
- 3 14-ounce cans diced tomatoes with chili peppers, with liquid shopping list
- 3 cups long-grain rice, cooked shopping list
How to make it
- Melt butter in heavy large Dutch oven or extra large stock pot over medium-high heat. Add cut-up chicken thighs, brown chicken for about 3 minutes, stirring occasionally. Remove chicken from pot and set aside. Add yellow onions, green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and thyme. Cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes. Mix in diced tomatoes, okra and chicken broth. Add chicken, sausage and ham. Bring mixture to simmer. Reduce heat to low, cover and cook, stirring occasionally, about 1 hour. Meanwhile, cook the rice in a separate pan. Add shrimp and cooked rice, stir and simmer for another 5 minutes.
The Rating
Reviewed by 4 people-
Making this right now, smells so good!! I can't wait for dinner. Thanks your recipe came to my rescue. If this is as good as it smells, going to take to the Jazz fest in August.
djimmey
in EATONVILLE loved it
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Yep that was most Delicious! Plenty for my lunch tomorrow. I deviated a slight bit for the family unable to tolerate to spicy, however it was plenty spicy. Give a 5 fork.
djimmey
in EATONVILLE loved it
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