Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

  • 1 8-to 10-ounce green bell pepper
  • 3 cups long-grain white rice
  • 3 10-ounce cans diced tomatoes and green chiles
  • fresh Italian parsley
  • 6 large skinless boneless chicken thighs
  • 1 tablespoon chili powder
  • 2 ½ cups beef broth
  • + 11 more ingredients
    • 1 ½ pounds onions
    • 2 large celery stalks
    • 1 8-to 10-ounce red bell pepper
    • 8 green onions
    • ½ pound tasso or smoked ham (such as Black Forest)
    • 1 pound andouille sausages
    • 1 ½ pounds smoked fully cooked sausage (such as linguiça)
    • 12 ounces applewood-smoked bacon, diced
    • ¼ teaspoon (or more) cayenne pepper
    • 2 tablespoons paprika
    • 1 tablespoon fresh thyme

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery,...

View full recipe at Epicurious

Comments

Variations on Chicken and Sausage Jambalaya

  • Chicken and Sausage Jambalaya
    • 3 medium onions
    • 4 tablespoons vegetable oil
    • 2 1/2 cups long-grain white rice
    • 4 large garlic cloves
    • +7 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 large onion, chopped
    • 2 bay leaves
    • 2 ribs celery, chopped
    • 1 1/2 cups long-grain rice
    • 1/4 teaspoon cayenne
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 1/4 teaspoon ground cloves
    • 1 tablespoon minced garlic
    • 6 cups canned low-salt chicken broth
    • 2 teaspoons chili powder
    • +9 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 small onion, chopped
    • 1 deli-roasted whole chicken
    • 1 teaspoon Cajun seasoning
    • 2 cups uncooked long-grain rice
    • +5 other ingredients


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