Juicy Jambalaya Casserole

    7 hours 10 min

    This recipe will make enough to feed an army. It's freezer friendly, which is great if you don't have an army to feed. Chicken is baked with bacon, ham, prawns, sausage and rice in a tomato-based chicken stock. It's fantastic for the cold winter months.

    49 people made this

    Serves: 50 

    • 250ml 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 fillets
    • 335g bacon, cut into small pieces
    • 8 onions, diced
    • 4 cloves garlic, finely chopped
    • 6 tablespoons plain flour
    • 1.35kg chorizo sausage, casings removed and sliced into chunks
    • 1.35kg cooked ham, cut into 1.25cm pieces
    • 3 tablespoons dried thyme
    • 4 teaspoons cayenne pepper
    • 1.2 litres chicken stock
    • 6 (400g) tins chopped tomatoes with juice
    • 4 green pepper, chopped
    • 1.1 kg uncooked white rice
    • 4.5kg medium prawns, peeled and deveined

    Prep:25min  ›  Cook:3hr10min  ›  Extra time:3hr35min marinating  ›  Ready in:7hr10min 

    1. Chicken Marinade: In a large, shallow glass baking dish, mix 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. Refrigerate for at least 3 hours.
    2. Saute bacon in a large saucepan over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and chorizo. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to the boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
    3. Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 250 C / Gas 9 for 12 minutes or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
    4. Reduce oven's temperature to 120 C / Gas 1/2. Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
    5. Just before serving the jambalaya, boil 5 litres of water. Add the prawns and cook for 3 minutes until they are firm to the touch. Drain well. Toss prawns and chicken with jambalaya mixture and serve.

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    Reviews in English (42)


    Excellent!!! I wanted to try this out for a weeknight dinner, so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage, threw all the ingredients except the rice, chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work, I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing, I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it, even my picky 3 year old ate some.  -  09 Sep 2005  (Review from Allrecipes US | Canada)


    The staff has increased the number of servings on this recipe to a more realistic portion.  -  04 Mar 2002  (Review from Allrecipes US | Canada)


    I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions, greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings, tomatoes, chicken stock, chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home.  -  24 Feb 2001  (Review from Allrecipes US | Canada)