Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

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

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
    • 2 cups chicken stock or broth
    • 4 large garlic cloves
    • 1 green bell pepper
    • 3 medium onions
    • +7 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 1/2 teaspoons salt
    • 2 ribs celery, chopped
    • 1 1/2 cups long-grain rice
    • 1 large onion, chopped
    • 1/2 pound andouille or hot link sausages
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 cups green bell peppers
    • 1 tablespoon minced garlic
    • 2 teaspoons chili powder
    • 2 tablespoons olive oil
    • 2 bay leaves
    • 3 cups long-grain white rice
    • +7 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 medium-size green bell pepper, chopped
    • 1 deli-roasted whole chicken
    • 1 teaspoon Cajun seasoning
    • 1 (14 1/2-ounce) can chicken broth
    • +5 other ingredients


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