Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Brian Finke

Ingredients

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

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
    • 5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
    • 2 1/2 cups long-grain white rice
    • +9 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
    • 6 cups canned low-salt chicken broth
    • 1/4 cup fresh parsley
    • 3/4 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • +9 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 (14 1/2-ounce) can chicken broth
    • 1 deli-roasted whole chicken
    • 1 medium-size green bell pepper, chopped
    • 1 teaspoon garlic powder
    • +5 other ingredients


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