Large Batch Jambalaya with Chicken, Sausage and Shrimp
A large stovetop pot of seasoned long-grain white rice with chicken thighs, cooked smoked sausage, shrimp, tomatoes, onion, pepper, and celery.
Ingredients
Proteins and Vegetables
- 1 lb boneless skinless chicken thighs thawed, cut into ¾-inch pieces
- 1 lb fully cooked smoked sausage sliced into rounds
- 1 lb raw peeled deveined shrimp thawed, approximately 21–25 count per pound
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
Rice and Seasoning
- 3 cups dry long-grain white rice
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes undrained
- 2 tablespoons Cajun seasoning check salt strength
- to taste salt and pepper
- 2 green onions thinly sliced
- 0–1 cup hot water only if grains remain firm and pot is dry; add ¼ cup at a time
Instructions
- Heat oil in an approximately 8-quart heavy pot. Brown thawed chicken thigh pieces and fully cooked sausage rounds for 6–8 minutes. Add onion, pepper, and celery for 5–7 minutes, then garlic for 30 seconds.
- Pour broth and undrained tomatoes into the pot, then incorporate the dry white rice and Cajun blend. Bring to a gentle boil, cover, and lower heat for roughly 20–25 minutes until grains are nearly tender.
- Fold in thawed shrimp and cover about 5–7 minutes or longer until they reach 145°F and are opaque. Confirm chicken reaches 165°F and rice is tender. If the pot is dry with firm grains, add hot water in quarter-cup portions, keeping the extra total at 1 cup or less, and continue gently.
- Turn off heat, rest covered 5 minutes, fluff carefully, taste seasoning, and add sliced green onions. Divide into 12 portions.
Notes
Use thawed chicken and shrimp, fully cooked smoked sausage, and dry long-grain white rice. Large batches need prompt shallow-container cooling. Conditional water is not added automatically.