Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

  • 3 10-ounce cans diced tomatoes and green chiles
  • 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
  • fresh Italian parsley
  • 1 8-to 10-ounce green bell pepper
  • + 11 more ingredients
    • ½ pound tasso or smoked ham (such as Black Forest)
    • 3 cups long-grain white rice
    • 1 tablespoon fresh thyme
    • 2 large celery stalks
    • 1 8-to 10-ounce red bell pepper
    • 8 green onions
    • 2 tablespoons paprika
    • 1 tablespoon chili powder
    • 2 ½ cups beef broth
    • 1 ½ pounds onions
    • 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
    • 4 tablespoons vegetable oil
    • 4 large garlic cloves
    • 2 1/2 cups long-grain white rice
    • 3 medium onions
    • +7 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • 3 cups canned low-sodium chicken broth or homemade stock
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 3 cups long-grain white rice
    • 2 bay leaves
    • 1 tablespoon minced garlic
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • +9 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 teaspoon Cajun seasoning
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • 1 small onion, chopped
    • +6 other ingredients


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