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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 30 |
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Ingredients:
6 bay leaves |
10 pounds ham, diced |
2 gallons water |
oil, for sauteing |
5 pounds chicken breast, diced |
2 pounds onion, chopped |
2 pounds celery |
1 1/2 pounds green pepper, chopped |
1 cup green onion, chopped |
2 pounds tomatoes, diced |
2 cups tomato paste |
3 tablespoons parsley, chopped |
4 ounces garlic, crushed |
2 teaspoons dried thyme |
2 teaspoons cayenne pepper |
1/4 cup worcestershire sauce |
3 pounds smoked sausage |
3 pounds rice, steamed |
salt, to taste |
Directions:
1. In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.
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