Mardi Party Jambalaya
MARDI PARTY JAMBALAYA
Serves a hungry crowd of 10
· 8 strips Sunnyside hickory smoked bacon
· 1 pound andouille sausage, cut into discs
· ½ pound Black Forest ham, cubed
· 3 yellow onions, chopped
· 2 large stalk of celery, chopped
· 1 red & 1 green bell pepper, coarsely chopped
· 1 ½ pounds boneless chicken breasts or thighs, cut into 1 inch cubes
· 2 tablespoons paprika
· 1 tablespoon fresh thyme, chopped
· 1 tablespoon chili powder
· 1 teaspoon cayenne pepper ( more or less, depending on desired spiciness)
· 3 10 ounce cans of diced tomatoes
· 2 ½ cups chicken broth
· 3 cups long-grain white rice
· 1 pound peeled & deveined shrimp, chopped
· 8 green onions, chopped
Preheat oven to 350 degrees. In a large pot (will need to have a lid), cook bacon on stovetop over medium-high heat until browned but not crispy. Add andouille and ham and brown, stirring often. Add onions, celery, and peppers, and cook until vegetables begin to brown. Add chicken and cook until the outside of the chicken turns white. Mix in paprika, thyme, chili powder, cayenne, diced tomatoes and chicken broth, stir thoroughly. Mix in rice.
Bring jambalaya to a boil. Cover pot. Place in oven and cook until rice is tender and liquids are mostly absorbed, about 40 minutes, add chopped shrimp and cook for 10 minutes more. Remove pot from oven, uncover, and mix in green onions. Enjoy!
