New Orleans Jambalaya Chef John Recipes
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New Orleans Jambalaya |
For when you really have to feed an army!
Ingredients :
- 1 cup soy sauce
- 4 tablespoons dried thyme
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 2 onions, chopped
- 2 tablespoons ground black pepper
- 16 skinless, boneless chicken breast halves
- ¾ pound bacon, cut into small pieces
- 8 onions, diced
- 4 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 3 pounds chorizo, sliced into chunks
- 3 pounds cooked ham, cut into 1/2 inch pieces
- 3 tablespoons dried thyme
- 4 teaspoons cayenne pepper
- 5 cups chicken stock
- 6 (14.5 ounce) cans peeled and diced tomatoes with juice
- 4 green bell pepper, chopped
- 6 cups uncooked white rice
- 10 pounds medium shrimp - peeled and deveined
Instructions :
Prep : 25M | Cook : 50 M | Ready in : 6H30M |
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Notes :
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