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.
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)