Cajun Carnival Jambalaya

Recipe Collection: Dinner

Cajun Carnival Jambalaya transports your taste buds to the vibrant streets of New Orleans! This hearty, non-vegetarian dish is a perfect blend of chicken, shrimp, chorizo, and ham, bursting with rich Cajun flavors. Ideal for gatherings, this recipe is a crowd-pleaser that caters to those who love bold, spicy cuisine.

This versatile jambalaya is perfect for family dinners or festive celebrations, serving as a delicious centerpiece. You can easily find this recipe and more in your easyChef Pro cookbook, complete with a convenient shopping list feature to ensure you get the best ingredients at the lowest cost per serving.

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Overview

This New Orleans Jambalaya is a hearty and flavorful dish perfect for feeding a large crowd. Packed with chicken, shrimp, chorizo, and ham, this dish is a celebration of rich Cajun flavors. Ideal for gatherings, this recipe will transport your taste buds straight to the vibrant streets of New Orleans.

Diet Type

Non-Vegetarian

Allergies

Soy, Shellfish

Cuisine

Cajun

Serving Size: 50

Cooking Time: 390 minutes

Ingredients

• 1 Cup (c) soy sauce
• 4 Tablespoons (tbsp) dried thyme
• 1 Teaspoon (tsp) cayenne pepper
• 2 Tablespoons (tbsp) paprika
• 2 Whole onions, minced
• 2 Tablespoons (tbsp) ground black pepper
• 16 Skinless, boneless chicken breast halves
• 0.75 Pounds (lb) bacon, sliced
• 8 Whole onions, minced
• 4 Cloves garlic, minced
• 6 Tablespoons (tbsp) all-purpose flour
• 3 Pounds (lb) chorizo, sliced
• 3 Pounds (lb) cooked ham, diced
• 3 Tablespoons (tbsp) dried thyme
• 4 Teaspoons (tsp) cayenne pepper
• 5 Cups (c) chicken stock
• 6 14.5 Ounces (oz) cans peeled and diced tomatoes, with juice
• 4 Whole green bell peppers, minced
• 6 Cups (c) uncooked white rice
• 10 Pounds (lb) medium shrimp, peeled and deveined

Steps

1. 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 minced onions, and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
2. Prepare Base: Sauté bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook for 5 minutes. Mix in flour and sausage. Cook for 5 more minutes, stirring frequently.
3. Combine Ingredients: Add the ham, thyme, cayenne, chicken stock, tomatoes with juice, and green peppers. Bring to a boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat, cool completely, and refrigerate.
4. Cook Chicken: Two hours before serving, discard marinade and bake chicken breasts at 500°F (250°C) for 12 minutes, or until firm. Remove from oven, cool, and slice into bite-size pieces.
5. Reheat Jambalaya: Reduce oven temperature to 250°F (120°C). Place covered jambalaya on a large baking tray filled with water. Bake until warm, about 2 hours.
6. Cook Shrimp: Just before serving, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until firm. Drain well.
7. Serve: Toss shrimp and chicken with the jambalaya mixture and serve.

Enjoy this classic New Orleans dish with friends and family!