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12 Servings
Recipe By: Mel
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GF Big-Batch Jambalaya


  • 1 boneless skinless chicken breast, cubed
  • 3 tablespoons olive oil, divided
  • 1/2 pound cubed fully cooked ham
  • 1/2 pound smoked kielbasa or Polish sausage, cubed
  • 2 medium green peppers, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups water
  • 3/4 cup Dijon mustard
  • 1/4 cup minced fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1-1/2 to 2 teaspoons cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1-1/2 cups uncooked long grain rice
  • 1 pound uncooked medium shrimp, peeled and deveined


In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside.
In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining 2 tablespoons oil until onions are tender.
Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.

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