Big Batch Jambalaya Recipes
BIG BATCH JAMBALAYA
Yield 30 servings
Number Of Ingredients 14
Steps:
- In a 40-quart cast-iron jambalaya pot, heat vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and the sliced smoked sausage. Remove excess oil from pot. Add the Rouses Fresh Cuts Seasoning Mix, fresh green onion sausage and garlic. Sauté for 10 minutes, then return pork, chicken and smoked sausage to pot. Add the chicken and beef stock, Ro-Tel Tomatoes, Kitchen Bouquet, Liquid Smoke and Cajun Seasoning. Bring to a boil, then lower heat to medium. Cover and cook for 20-30 minutes. Add instant rice and stir until rice is completely covered with liquid. Cover pot and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve.
BIG-BATCH JAMBALAYA
I make this dish for football-watching parties because it feeds so many people. It leaves my mouth watering for it the rest of the year! -Kecia McCaffrey, South Dennis, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 13 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 288 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1185mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
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