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Big Batch Jambalaya

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PREP TIME
25 min
COOKING TIME
190 min
TOTAL TIME
390 min
SERVINGS
50 servings
Dinner Southern
Big Batch Jambalaya
Ingredients
  • 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
  • 3/4 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
Instructions
1
To prepare the Chicken Marinade, combine soy sauce, dried thyme, cayenne pepper, and paprika in a large glass baking dish. Add the chopped onions and black pepper to the mixture, stirring well. Place the chicken in the marinade and refrigerate for a minimum of 3 hours.
2
Next, cook the bacon in a Dutch oven over medium heat until it reaches a brown color. Add sliced onions and minced garlic, continuing to cook for 5 minutes. Mix in flour and sausage, then cook for an additional 5 minutes, stirring frequently.
3
Add diced ham, thyme, cayenne pepper, chicken stock, canned tomatoes, reserved juice, and green peppers to the Dutch oven. Bring the mixture to a boil, stirring occasionally. Add cooked rice and cover the pot with a lid. Cook for 25 minutes or until the rice is tender.
4
Remove the chicken from the marinade and bake it in a preheated oven at 500 degrees F (250 degrees C) for 12 minutes, or until it reaches a firm texture when pressed with your finger. Remove the chicken from the oven and let it cool before slicing into bite-sized pieces.
5
Reduce the oven temperature to 250 degrees F (120 degrees C). Place the jambalaya on a large baking tray filled with water and bake until warm, approximately 2 hours.
6
Just before serving the jambalaya, boil 5 quarts of water and add the shrimp. Cook for 3 minutes or until the shrimp are firm to the touch. Drain the water and toss the cooked shrimp with the jambalaya mixture, serving it immediately.