New Orleans Jambalaya

New Orleans Jambalaya
  • PREP TIME
    25 mins
  • COOK TIME
    3 hrs 10 mins
  • TOTAL TIME
    6 hrs 30 mins
  • SERVING
    50 People
  • VIEWS
    177

A hearty and flavorful one-pot wonder, perfect for feeding a crowd or enjoying leftovers throughout the week! This jambalaya boasts layers of savory goodness, from smoky bacon and spicy chorizo to tender chicken and succulent shrimp.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    202 mg
  • Fiber
    2 g
  • Protein
    40 g
  • Saturated Fat
    7 g
  • Sodium
    1272 mg
  • Sugar
    3 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Chicken Marinade: In a large, shallow glass baking dish, whisk 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, ensuring each piece is well-coated. Cover and refrigerate for at least 3 hours, or preferably overnight. (Minimum 3 hours)

Image Step 02
02 Step

Recipe View Sauté the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot. Add the diced onions and garlic to the pot and cook until softened, about 5 minutes. Stir in the flour and chorizo, cooking for another 5 minutes, stirring frequently, until the flour is lightly browned. (Approximately 15 minutes)

Image Step 03
03 Step

Recipe View Stir in the ham, 3 teaspoons cayenne pepper, chicken stock, diced tomatoes (with their juice), and green bell peppers. Bring the mixture to a boil, then stir in the rice. Reduce the heat to low, cover tightly, and simmer for 25 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and allow to cool completely. Refrigerate until ready to assemble. (Approximately 30 minutes)

Image Step 04
04 Step

Recipe View Two hours before serving, preheat oven to 500 degrees F (250 degrees C). Discard the chicken marinade. Arrange the chicken breasts on a baking sheet and bake for 12 minutes, or until cooked through and firm to the touch. Remove from oven, let cool slightly, and slice into bite-sized pieces. (Approximately 20 minutes)

Image Step 05
05 Step

Recipe View Reduce oven temperature to 250 degrees F (120 degrees C). Place the covered jambalaya in a large baking tray filled with water to create a water bath. Bake until heated through, about 2 hours. (Approximately 2 hours)

Image Step 06
06 Step

Recipe View Just before serving, bring 5 quarts of water to a boil in a large pot. Add the shrimp and cook for 3 minutes, or until pink and firm. Drain well. Gently toss the cooked shrimp and sliced chicken with the warmed jambalaya mixture. Serve immediately and enjoy! (Approximately 10 minutes)

For an extra layer of flavor, consider using smoked paprika instead of regular paprika.
If you don't have a Dutch oven, a large, heavy-bottomed pot will work just as well.
Feel free to adjust the amount of cayenne pepper to suit your desired level of spiciness.
Leftovers can be stored in the refrigerator for up to 3 days.

Laury Langworth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 59 Ratings)
Total Reviews: (4)
  • Alf Okuneva

    Easy to follow recipe and the results were fantastic! Will definitely make again.

  • Mary Macgyver

    I was a little intimidated by the long list of ingredients, but it was totally worth it. The flavor is incredible!

  • Sadie Streich

    This recipe is amazing! It's definitely a crowd-pleaser and the leftovers are even better the next day.

  • Marcellus Beahan

    I found that using a bit less cayenne pepper was perfect for my family's taste. Thanks for sharing this recipe!

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