Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

  • ½ pound tasso or smoked ham (such as Black Forest)
  • 8 green onions
  • 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
  • + 11 more ingredients
    • 6 large skinless boneless chicken thighs
    • 1 tablespoon fresh thyme
    • 2 tablespoons paprika
    • 3 cups long-grain white rice
    • 1 8-to 10-ounce green bell pepper
    • fresh Italian parsley
    • 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
    • 3 10-ounce cans diced tomatoes and green chiles

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 celery ribs
    • 1 green bell pepper
    • +8 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 bay leaves
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 1/4 teaspoon ground cloves
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • 1/4 cup fresh parsley
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • +8 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • 1 small onion, chopped
    • 1 medium-size green bell pepper, chopped
    • +6 other ingredients


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