Recipe

Louisiana Jambalaya For A Crowd Recipe

	Darbar / All my dishes 1 year, 4 months ago 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. You could easily cut this recipe in half.... More Prep:30m Cook:60m Servings:10	Darbar
	spicy cajun jambalaya soup rice andouille shrimp chicken ham

Does this look good? Yeah! / Nope

Fans

0wendy0

dmiller641

Ingredients

1 pound andouille sausage or spicy Italian sausage, cut into 1/2-inch pieces

1 pound cubed ham

1 pound chicken thighs, cut into 1” pieces

1 pound medium shrimp, precooked

1/2 cup (1 stick) butter

2 yellow onions, chopped

8 green onions, chopped

4 large celery stalks, sliced

1 large green bell pepper, chopped

6 garlic cloves, finely chopped

8 oz. frozen chopped okra

2 bay leaves

2 jalapeño chilis, finely chopped with seeds

2 tablespoons Creole Seasoning

1 teaspoon ground cayenne pepper

2 teaspoons dried thyme

4 14 1/2-ounce cans chicken broth

3 14-ounce cans diced tomatoes with chili peppers, with liquid

3 cups long-grain rice, cooked

Directions

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.

Recent Gawkers