Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

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

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
    • 2 cups chicken stock or broth
    • 4 tablespoons vegetable oil
    • 1/4 teaspoon cayenne
    • +7 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 1/2 teaspoons salt
    • 2 bay leaves
    • 2 ribs celery, chopped
    • 1 tablespoon cooking oil
    • 2 cloves garlic, minced
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 cups onions
    • 2 tablespoons olive oil
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 6 cups canned low-salt chicken broth
    • +9 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 (14 1/2-ounce) can chicken broth
    • 1 teaspoon garlic powder
    • 1 pound smoked sausage, cut into 1/4-inch-thick slices
    • 1 cup water
    • +5 other ingredients


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