New Orleans Jambalaya

Recipe View Chicken Marinade: In a large, shallow glass baking dish, whisk together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions, and 2 tablespoons black pepper. Place the chicken in the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 3 hours, or preferably overnight. (Minimum 3 hours)

Recipe View Sauté the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot. Add the diced onions and garlic to the pot and cook until softened, about 5 minutes. Stir in the flour and chorizo, cooking for another 5 minutes, stirring frequently, until the flour is lightly browned. (Approximately 15 minutes)

Recipe View Stir in the ham, 3 teaspoons cayenne pepper, chicken stock, diced tomatoes (with their juice), and green bell peppers. Bring the mixture to a boil, then stir in the rice. Reduce the heat to low, cover tightly, and simmer for 25 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and allow to cool completely. Refrigerate until ready to assemble. (Approximately 30 minutes)

Recipe View Two hours before serving, preheat oven to 500 degrees F (250 degrees C). Discard the chicken marinade. Arrange the chicken breasts on a baking sheet and bake for 12 minutes, or until cooked through and firm to the touch. Remove from oven, let cool slightly, and slice into bite-sized pieces. (Approximately 20 minutes)

Recipe View Reduce oven temperature to 250 degrees F (120 degrees C). Place the covered jambalaya in a large baking tray filled with water to create a water bath. Bake until heated through, about 2 hours. (Approximately 2 hours)

Recipe View Just before serving, bring 5 quarts of water to a boil in a large pot. Add the shrimp and cook for 3 minutes, or until pink and firm. Drain well. Gently toss the cooked shrimp and sliced chicken with the warmed jambalaya mixture. Serve immediately and enjoy! (Approximately 10 minutes)