Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

  • 6 large skinless boneless chicken thighs
  • 1 tablespoon chili powder
  • 2 ½ cups beef broth
  • 1 ½ pounds onions
  • 2 large celery stalks
  • 1 8-to 10-ounce red bell pepper
  • 1 8-to 10-ounce green bell pepper
  • + 11 more ingredients
    • 3 10-ounce cans diced tomatoes and green chiles
    • 3 cups long-grain white rice
    • fresh Italian parsley
    • 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
    • 4 tablespoons vegetable oil
    • 1 1/2 pounds andouille or other spicy smoked pork sausage
    • 2 celery ribs
    • +8 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 green bell pepper, chopped
    • 1 1/2 teaspoons salt
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • +8 other ingredients
  • Chicken and Sausage Jambalaya
    • 6 cups canned low-salt chicken broth
    • 3 cups long-grain white rice
    • 2 cups onions
    • 2 tablespoons olive oil
    • 2 teaspoons chili powder
    • +8 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 cup water
    • 1 teaspoon garlic powder
    • 1 small onion, chopped
    • 1 medium-size green bell pepper, chopped
    • 1 deli-roasted whole chicken
    • +4 other ingredients


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