Big-Batch Jambalaya

Ingredients

• 1 big boneless, skinless chicken breast cubed
• 3 tablespoons olive oil divided
• 1/2 pound fully cooked ham cubed
• 1/2 pound smoked kielbasa or Polish sausage cubed
• 2 medium green peppers coarsely chopped
• 2 medium onions coarsely chopped
• 6 clove garlic minced
• 2 cans beef broth 14 1/2 oz. each
• 1 can crushed tomatoes 28 oz.
• 1 1/2 cups water
• 1/2 cup Dijon mustard
• 1/4 cup fresh parsley minced
• 2 tablespoons Worcestershire sauce
• 1 1/2 - 2 teaspoons cayenne pepper
• 1/2 teaspoon dried thyme
• 1 1/2 cups uncooked long grain rice
• 1 pound uncooked medium shrimp peeled and deveined

Directions

1. In a Dutch oven (or very large frying pan), cook chicken in 1 Tbsp. oil until no longer pink; remove and set aside.
2. In the same pan, cook and stir the ham, kielbasa, peppers, and onions in remaining oil until onions are tender.
3. Add garlic; cook 1 minute longer.
4. Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme.  Bring to a boil.
5. Reduce heat; cover and simmer for 10 minutes.
6. Add rice and return to a boil.
7. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.  {Different rices will have different cook/simmer times.}
8. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.
9. Serve and enjoy!