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New Orleans Jambalaya
A Cajun classic, New Orleans Jambalaya is a delicious blend of rice, vegetables, and meats that will have your taste buds dancing! Ingredients: Chicken breast, Rice, Paprika, Bacon, Ham, Garlic, Tomato juice, Soy sauce, Thyme, Chicken stock, Onion, Maida
6h 30min
Cook Time
50
Servings
Recipe
350 kCal
Recipe
1
Chicken Marinade:
2
In a large shallow glass baking dish, mix 1 cup of soy sauce, 4 tablespoons of dried thyme, 1 teaspoon of cayenne pepper, 2 tablespoons of paprika, 2 chopped onions, and 2 tablespoons of ground black pepper.
3
Place 16 skinless boneless chicken breast halves in the marinade and refrigerate for at least 3 hours.
4
Jambalaya Preparation:
5
In a Dutch oven, sauté 350 grams of cut bacon over medium heat until brown.
6
Add 8 diced onions and 4 minced garlic cloves, and cook for 5 minutes.
7
Mix in 6 tablespoons of all-purpose flour and 1.2 kg of sliced chorizo, cooking for 5 more minutes while stirring frequently.
8
Add 1.2 kg of cooked cut ham, 3 tablespoons of thyme, 4 teaspoons of cayenne pepper, 5 cups of chicken stock, 6 cans of peeled diced tomato juice, and 4 chopped green bell peppers, then bring to a boil.
9
Stir in 6 cups of uncooked white rice, cover, and cook for 25 minutes.
10
Remove from heat, cool completely, and refrigerate.
11
Chicken Cooking:
12
Two hours before serving, discard the marinade and bake chicken breasts at 500°F (250°C) for 12 minutes or until the flesh is firm when pressed with a finger.
13
Remove from the oven, cool, and slice into bite-sized pieces.
14
Jambalaya Reheating:
15
Reduce oven temperature to 250°F (120°C).
16
Place the covered jambalaya on a large baking tray filled with water and bake until warm, about 2 hours.
17
Shrimp Cooking:
18
Just before serving, boil 5 quarts of water.
19
Add 4.5 kg of medium peeled deveined shrimp and cook for 3 minutes until they are firm to the touch.
20
Drain well, toss shrimp and chicken with the jambalaya mixture, and serve.
Nutrition
350
kCal
20 g
Protein
15 g
Fat
35 g
Carbs
16 Chicken Breasts
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2 tbsp of Paprika
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10 Onions
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