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
    • ½ pound tasso or smoked ham (such as Black Forest)
    • 2 tablespoons paprika
    • 6 large skinless boneless chicken thighs
    • 1 tablespoon chili powder
    • 2 ½ cups beef broth
    • 1 ½ pounds onions

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
    • 2 celery ribs
    • 5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
    • 1 green bell pepper
    • +8 other ingredients
  • Chicken and Sausage Jambalaya
    • 1/4 teaspoon cayenne
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 tablespoons olive oil
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 1/4 cup fresh parsley
    • 1/4 teaspoon ground cloves
    • +9 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 1 medium-size green bell pepper, chopped
    • 1 deli-roasted whole chicken
    • 1 teaspoon Cajun seasoning
    • +6 other ingredients


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