Chicken and Sausage Jambalaya

Photo by Brian Finke

Ingredients

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

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

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Variations on Chicken and Sausage Jambalaya

- 4 tablespoons vegetable oil
- 2 celery ribs
- 1 14- to 16-ounce can whole tomatoes in juice
- 1/4 teaspoon cayenne
- 1 cup scallion greens
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- 2 bay leaves
- 1 tablespoon cooking oil
- 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
- 1 1/2 teaspoons salt
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Chicken and Sausage Jambalaya
- 2 pounds kielbasa or other fully cooked smoked sausage
- 1/4 teaspoon ground cloves
- 3/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
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- 1 teaspoon garlic powder
- 1 small onion, chopped
- 1 pound smoked sausage, cut into 1/4-inch-thick slices
- 1 cup water
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