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
    • 2 celery ribs
    • 1 14- to 16-ounce can whole tomatoes in juice
    • 3 medium onions
    • 1 green bell pepper
    • 4 large garlic cloves
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 3 cups canned low-sodium chicken broth or homemade stock
    • 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
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 1 teaspoon dried thyme
    • +10 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 pound smoked sausage, cut into 1/4-inch-thick slices
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • +7 other ingredients


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