Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

  • 1 tablespoon fresh thyme
  • 2 tablespoons paprika
  • 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)
  • + 11 more ingredients
    • 8 green onions
    • fresh Italian parsley
    • 3 cups long-grain white rice
    • 3 10-ounce cans diced tomatoes and green chiles
    • 1 8-to 10-ounce green bell pepper
    • 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
    • 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
    • 1 1/2 pounds andouille or other spicy smoked pork sausage
    • 1/4 teaspoon cayenne
    • 4 tablespoons vegetable oil
    • +8 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 ribs celery, chopped
    • 1 1/2 cups long-grain rice
    • 1 large onion, chopped
    • 1/2 pound andouille or hot link sausages
    • 2 cloves garlic, minced
    • +6 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 cup water
    • 1 teaspoon garlic powder
    • 1 small onion, chopped
    • 1 medium-size green bell pepper, chopped
    • 1 deli-roasted whole chicken
    • +4 other ingredients


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