Big Batch Jambalaya
- Number of Servings: 20
Ingredients
1 boneless skinless chicken breast, cubed3 tablespoons CriscoŽ Pure Olive Oil, divided1/2 pound cubed fully cooked ham1/2 pound smoked kielbasa or Polish sausage, cubed2 medium green peppers, coarsely chopped2 medium onions, coarsely chopped6 garlic cloves, minced2 cans (14-1/2 ounces each) beef broth1 can (28 ounces) crushed tomatoes1-1/2 cups water3/4 cup Dijon mustard1/4 cup minced fresh parsley2 tablespoons Worcestershire sauce1-1/2 to 2 teaspoons cayenne pepper1/2 teaspoon dried thyme1-1/2 cups uncooked long grain rice1 pound uncooked medium shrimp, peeled and deveined
In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 15 servings (1 cup each).
Serving Size: 15 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user KATHIE0112.
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 15 servings (1 cup each).
Serving Size: 15 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user KATHIE0112.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 5.5 g
- Cholesterol: 20.5 mg
- Sodium: 709.6 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.0 g
- Protein: 8.7 g
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