Big Batch Jambalaya

Course: Main Course

Author: Jennifer

3 boneless skinless chicken breasts, cubed (single breasts, not the full double breast)
3 Tbsp olive oil divided (I eyed this and used more than 3 Tbsp)
2 pounds kielbasa sliced into medallions
2 small or 1 medium green peppers coarsely chopped
2 small or 1 medium red or yellow peppers coarsely chopped
2 medium or 1.5 large Vidalia onions coarsely chopped (I had half of one in the fridge, plus one more large)
6 - 8 garlic cloves minced
32 oz beef broth I like the stuff in the box
2 cans diced tomatoes the 15 oz cans
1.5 cups water
3/4 Cup Dijon mustard
1/4 Cup minced fresh parsley fresh tastes better, use ⅛ Cup if you use dried
1/2 tsp. dried thyme
2 Tbsp Worcestershire sauce
1.5 Cups uncooked long grain rice
1 pound uncooked scallops or shrimp if shrimp, peeled & deveined

In a dutch oven (or a large pot with a lid that fits), cook chicken in 1 Tbsp oil until no longer pink; remove and set aside. In the same pot, cook and stir the kielbasa, peppers, and onions in remaining oil until the onions are tender. You may have to add a little more oil. I did. Add the garlic and cook for another minute.
Stir in the broth, tomatoes, water, mustard, parsley, thyme, and Worcestershire. Bring to a boil. Reduce heat, cover & simmer for ten minutes.
Add the rice and return to a boil. Reduce heat, cover and simmer for 25 - 30 minutes or until rice is tender.
If you are using scallops, set your timer for 20 minutes instead and then stir them in and reset your timer for another ten minutes.
If you used shrimp, after the 25 - 30 minutes stir them in, then add the chicken too, cook for 2 - 4 minutes longer or until the shrimp turn pink.
If you used scallops, at the second timer stir in the chicken and cook until heated through.