Recipes Soups, Stews and Chili Recipes Stews Jambalaya Recipes New Orleans Jambalaya 4.7 (59) 45 Reviews 7 Photos For when you really have to feed an army! Submitted by Christine L Updated on August 4, 2022 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 25 mins Cook Time: 3 hrs 10 mins Additional Time: 2 hrs 55 mins Total Time: 6 hrs 30 mins Servings: 50 Yield: 50 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 50 servings 1 cup soy sauce 4 tablespoons dried thyme 1 teaspoon cayenne pepper 2 tablespoons paprika 2 onions, chopped 2 tablespoons ground black pepper 16 skinless, boneless chicken breast halves ¾ pound bacon, cut into small pieces 8 onions, diced 4 cloves garlic, minced 6 tablespoons all-purpose flour 3 pounds chorizo, sliced into chunks 3 pounds cooked ham, cut into 1/2 inch pieces 3 tablespoons dried thyme 4 teaspoons cayenne pepper 5 cups chicken stock 6 (14.5 ounce) cans peeled and diced tomatoes with juice 4 green bell pepper, chopped 6 cups uncooked white rice 10 pounds medium shrimp - peeled and deveined Directions Chicken Marinade: In a large, shallow glass baking dish, mix 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. Refrigerate for at least 3 hours. Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate. Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours. Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve. Note The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. I Made It Print 65 home cooks made it! Nutrition Facts (per serving) 462 Calories 20g Fat 27g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 50 Calories 462 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 34% Cholesterol 202mg 67% Sodium 1272mg 55% Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Total Sugars 3g Protein 40g 80% Vitamin C 16mg 17% Calcium 94mg 7% Iron 6mg 35% Potassium 583mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.