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Baked Jambalaya

3 slices bacon, cut into 1-inch pieces
12 cup chopped celery
12 green bell pepper, chopped
3 green onions, sliced
12 lb cooked ham, diced (1-1/2 cups)
12 lb kielbasa, halved lengthwise, sliced
1 (28 ounce) can crushed tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve beef broth
1 cup water
1 teaspoon chopped fresh thyme
1 teaspoon dried cajun seasoning
1 12 cups uncooked long-grain white rice


Heat oven to 375. Spray 13x9 inch (3 quart) glass baking dish with nonstick cooking spray. Cook bacon in large saucepan over medium-high heat for 5 minutes or until crisp, stirring frequently. Remove bacon from saucepan; drain on paper towel. To drippings in saucepan; add celery, bell pepper and onions; cook over medium heat for 5 minutes or until vegetables are tender, stirring occasionally. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Bring to a boil. Stir in rice and cooked bacon. Pour mixture into sprayed baking dish. Cover with foil. Bake at 375 for 30 to 40 minutes or until rice is tender. Uncover; stir before serving. If desired, garnish with additional thyme sprigs.

Source: www.food.com