Big-Batch Jambalaya

• 1 boneless, skinless chicken breast, cubed
• pinch of salt
• 3 Tbsp. olive oil, divided
• 1/2 lb. fully cooked ham, cubed
• 1/2 lb. smoked kielbasa or Polish sausage, cubed
• 1 green bell pepper, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 5 - 6 cloves garlic, minced
• 2 cans (14-1/2 oz. each) beef broth
• 1 can (28 oz.) crushed tomatoes
• 1-1/2 c. water
• 3/4 c. Dijon mustard
• 1/4 c. fresh parsley, minced
• 2 Tbsp. Worcestershire sauce
• 1 tsp. cayenne powder
• 1/2 tsp. dried thyme
• 1-1/2 c. uncooked long grain rice
• 1 lb. uncooked medium shrimp, peeled and deveined

Preheat 1 Tbsp. olive oil in a Dutch oven over medium heat. Season the cubed chicken with a pinch of salt, and add it to the Dutch oven. Cook until the chicken is no longer pink. Remove and set aside. To the same pot, add the remaining 2 Tbsp. of olive oil. Then add the ham, kielbasa, peppers, and onion. Cook until the onions are tender. Then add the minced garlic. Cook for 1 minute more.

Stir in broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne, and thyme. Bring to a boil, then reduce heat; cover and simmer for 8 to 10 minutes.

Add the rice and return to a boil. Reduce heat again; cover and simmer for 20 minutes or until the rice is tender. Stir in the chicken and shrimp. Cook for an additional 4 minutes, or until the shrimp turn pink and are cooked through.

Serves 12.