Big Batch Jambalaya

I got this out of a magazine (you all remember my cookbooks, right?) so I can’t claim it entirely as my own. I did edit it a little last night, so I’m posting that version. So I guess it’s mostly mine, yah?

Big Batch Jambalaya
Serves 13
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 3 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 3 min
419 calories
26 g
107 g
24 g
24 g
7 g
338 g
1520 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 419
Calories from Fat 216
% Daily Value *
Total Fat 24g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 107mg
Sodium 1520mg
Total Carbohydrates 26g
Dietary Fiber 2g
Sugars 4g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 boneless, skinless chicken breasts, cubed (single breasts, not the full double breast)
  2. 3 Tbsp olive oil, divided (I eyed this and used more than 3 Tbsp)
  3. 2 pounds kielbasa, sliced into medallions
  4. 3 small or 2 medium green peppers, coarsely chopped
  5. 2 medium or 1.5 large Vidalia onions, coarsely chopped (I had half of one in the fridge, plus one more large)
  6. 6 - 8 garlic cloves, minced
  7. 32 oz beef broth (I like the stuff in the box)
  8. 2 cans diced tomatoes (the 15 oz cans)
  9. 1.5 cups water
  10. 3/4 Cup Dijon mustard
  11. 1/4 Cup mince fresh parsley
  12. 1/2 tsp. dried thyme
  13. 2 Tbsp Worcestershire sauce
  14. 1.5 Cups uncooked long grain rice
  15. 1 pound uncooked scallops or shrimp (if shrimp, peeled & deveined)
  1. In a dutch oven (or  a large pot with a lid that fits), cook chicken in 1 Tbsp oil until no longer pink; remove and set aside. In the same pot, cook and stir the kielbasa, peppers and onions in remaining oil until the onions are tender. You may have to add a little more oil. I did. Add the garlic and cook for another minute.
  2. Stir in the broth, tomatoes, water, mustard, parsley, thyme and Worcestershire. Bring to a boil. Reduce heat, cover & simmer for ten minutes.
  3. Add the rice and return to a boil. Reduce heat, cover and simmer for 25 - 30 minutes or until rice is tender. *** If you are using scallops, set your timer for 20 minutes instead and then stir them in and reset your timer for another ten minutes ***
  4. If you used shrimp, after the 25 - 30 minutes stir in them and the chicken in, cook for 2 - 4 minutes longer or until the shrimp turn pink.
  5. If you used scallops, stir in the chicken and cook until heated through.
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We made this last night before graduation and no one had a chance to eat it. I took a bowl to my friends house when we dropped off the kids, and when we got home at 10 we all ate. It was delicious. The original recipe called for less chicken and kielbasa, added ham, cayenne pepper and was shrimp not scallops. I think this is so forgiving because it’s a jambalaya, and the one I shared above just turned out perfectly. If you want a little heat, add the cayenne pepper. It called for 1.5 – 2 tsp, but adjust to taste. Maybe a dash of Tobasco or the like instead even. We will definitely be making it again. Yep, ours is gone, but hey, we fed seven adults dinner with it and two portions for lunch today. Not too bad! Not too pricey either. I don’t have a break down, but I think it was maybe a dollar or two a serving in actual food cost (not accounting for time to prepare or energy to run the stove).

About Jennifer 38 Articles
Jenn has been described as “the archetype of the next generation matriarch” – whatever that means. She resides in not-so-sunny south Florida. With her children working on being nearly grown, she dreams about living in a tiny house almost anywhere else. Jenn runs the technical aspect of Punky Moms. Whenever there is a tech problem, she fixes it. She is the great and powerful Oz.

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