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
    • 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
    • 3 cups canned low-sodium chicken broth or homemade stock
    • 2 ribs celery, chopped
    • 1 1/2 cups long-grain rice
    • 1 large onion, chopped
    • +7 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 1 teaspoon dried thyme
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • +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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