Crescent City Jambalaya
Crescent City Jambalaya packs bold, peppery heat with layers of smoky bacon, spicy chorizo, and tender chicken mingling through tomatoey rice. Sweet bell peppers, onions, and garlic round out the savory base, while juicy shrimp added at the end keep it rich and coastal. It’s an impressive, crowd-feeding centerpiece for game days, festivals, or any big family gathering.
- Prep25 mins
- Cook3 hrs 10 mins
- Serves50
- DifficultyHard
- 1
Chicken Marinade: In a large, shallow glass baking dish, combine soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions, and 2 tablespoons black pepper. Add the chicken to the marinade. Refrigerate for at least 3 hours.
- 2
Sauté the bacon in a Dutch oven over medium heat until browned.
- 3
Add the onion and the garlic. Continue cooking for 5 minutes.
- 4
Stir in the flour and the sausage. Cook 5 minutes more, stirring frequently.
- 5
Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice, and green peppers, and bring to a boil.
- 6
Stir in the rice and cover. Cook for 25 minutes.
- 7
Remove from the heat, let cool completely, and refrigerate.
- 8
Two hours before serving the jambalaya, discard the marinade and bake the chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with a finger. Remove from the oven. Cool and slice into bite-size pieces.
- 9
Reduce the oven temperature to 250 degrees F (120 degrees C). Place the covered jambalaya on a large baking tray filled with hot water. Bake until warm, about 2 hours.
- 10
Just before serving the jambalaya, bring 5 quarts of water to a boil. Add the shrimp and cook for 3 minutes, until they are firm to the touch. Drain well. Toss the shrimp and the chicken with the jambalaya mixture and serve.
- Calories 474.02 kcal High
- Protein 49.6 g Good Source
- Carbs 37.27 g Moderate
- Total Fat 13.58 g Moderate
- Saturated Fat 4.28 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 336.03 mg High
- Sodium 1413.83 mg High
- Fiber 2.39 g Low Source
- Sugar 4.92 g Moderate
- Added Sugar 0.11 g Low Source
- Calcium 103.58 mg Low Source
- Iron 2.99 mg Moderate
- Potassium 453.0 mg Low Source
- Vitamin A 220.83 mcg_rae Good Source
- Vitamin C 11.22 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Soy 🌱
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Crescent City Jambalaya is a Cajun and Creole dinner recipe made with 17 ingredients. It takes about 3 hrs 35 mins, serves 50, and is rated hard. Key ingredients include All Purpose Flour, Black Pepper, Cayenne Pepper, and Center Cut Bacon. Each serving provides about 474.02 kcal, and is a good source of protein.
Recipe Questions
- What is Crescent City Jambalaya?
- It is a Cajun and Creole recipe made with 17 ingredients, usually served for dinner or lunch.
- What is Crescent City Jambalaya made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Cayenne Pepper, Center-Cut Bacon, Chicken Stock. The full list of 17 is above.
- What goes well with Crescent City Jambalaya?
- Explore these Cajun and Creole side-dish recipes.
- How long does it take to make Crescent City Jambalaya?
- About 3 hrs 35 mins in total: 25 mins to prepare and 3 hrs 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 474.02 kcal. The full nutrition breakdown is above.
- Is Crescent City Jambalaya easy to make?
- This recipe is rated hard, with 17 ingredients and 10 steps.
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