Smoky Bbq Jambalaya For A Crowd Recipes

SMOKY CAJUN JAMBALAYA

Steps:

• Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
• Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
• Add chicken, and cook, stirring constantly, 3 minutes or until browned.
• Stir in ham, and cook until thoroughly heated.
• Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
• Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
• Cook 5 minutes, stirring constantly.
• Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.

SMOKY BBQ JAMBALAYA FOR A CROWD

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

BIG-BATCH JAMBALAYA

Steps:

• 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 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.

JAMBALAYA CASSEROLE FOR A CROWD

Steps:

• Cut pork butt& smoked sausage in small cubes and brown in oil.
• Set aside In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender.
• Place in a very large bowl, stir in the remaining ingredients Transfer to three greased shallow 3 qt baking dishes.
• *Ifyou are going to freeze do so at this point.
• When ready too cook, pull from the freezer, let thaw and continue to next line.
• *Ifyou are going to bake all now: Cover and bake at 375F for 45-50 minutes or until rice is tender, stirring twice.