MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Big-Batch Jambalaya
Categories: Poultry, Pork, Vegetables, Rice, Seafood
Yield: 13 servings

1 Boned, skinned chicken
- breast; diced
3 tb Olive oil' divided
1/2 lb Diced, fully cooked ham
1/2 lb Smoked kielbasa or Polish
- sausage; in cubes
2 md Bell peppers; coarse
- chopped
2 md Onions; coarse chopped
6 cl Garlic; minced
29 oz (2 cans) beef broth
28 oz Can crushed tomatoes
1 1/2 c Water
3/4 c Dijon mustard
1/4 c Minced fresh parsley
2 tb Worcestershire sauce
2 ts Cayenne pepper
1/2 ts Dried thyme
1 1/2 c Uncooked long grain rice
1 lb Uncooked medium (U-40)
- shrimp; peeled, 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.

Kecia McCaffrey, South Dennis, Massachusetts

Makes: 13 servings (2 1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... January 20, 2021 - The end of an error!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)