New Orleans Jambalaya Recipe

New Orleans Jambalaya is a classic Creole dish that is full of flavor and history. This iconic dish is a perfect example of the diverse culinary influences that have shaped the cuisine of Louisiana. It's a dish that reflects the melting pot of cultures that have come together in New Orleans, from French to Spanish to West African to Caribbean.

One of the defining characteristics of Jambalaya is its versatility. It can be made with a wide variety of proteins, including sausage, chicken...

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

Information

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

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.

Nutrition

462 cal.

Total Fat: 20g
Saturated Fat: 7g
Cholesterol: 202mg
Sodium: 1272mg
Total Carbohydrate: 27g
Dietary Fiber: 2g
Total Sugars: 3g
Protein: 40g
Vitamin C: 16mg
Calcium: 94mg
Iron: 6mg
Potassium: 583mg

How to Make New Orleans Jambalaya - A Step-by-Step Guide

Ingredients

Information

Nutrition

462 cal.

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