Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

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

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 cup scallion greens
    • 2 cups chicken stock or broth
    • 1 green bell pepper
    • 2 celery ribs
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 1/2 teaspoons salt
    • 3 cups canned low-sodium chicken broth or homemade stock
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 teaspoon dried thyme
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • 1/4 cup fresh parsley
    • 2 cups green bell peppers
    • 2 bay leaves
    • +8 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 (14 1/2-ounce) can chicken broth
    • 1 medium-size green bell pepper, chopped
    • 1 teaspoon garlic powder
    • +6 other ingredients


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