Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

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

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
    • 5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
    • 2 1/2 cups long-grain white rice
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 cloves garlic, minced
    • 1/2 pound andouille or hot link sausages
    • 1 large onion, chopped
    • 1 1/2 cups long-grain rice
    • 2 ribs celery, chopped
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 1 teaspoon dried thyme
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • +10 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 pound smoked sausage, cut into 1/4-inch-thick slices
    • 1 medium-size green bell pepper, chopped
    • 1 small onion, chopped
    • +6 other ingredients


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