Chicken and Sausage Jambalaya

Ingredients

• •12 ounces applewood-smoked bacon, diced
• •1½ pounds smoked fully cooked sausage
• •1 pound andouille sausages
• •½ pound tasso or smoked ham
• •1½ pounds onions
• •2 stalks celery stalks
• •1 whole red bell pepper
• •1 whole green bell pepper
• •6 pieces skinless boneless chicken thighs
• •2 tablespoons paprika
• •1 tablespoon chopped fresh thyme
• •1 tablespoon chili powder
• •¼ teaspoon cayenne pepper
• •3 cans diced tomatoes and green chiles
• •2½ cups beef broth
• •3 cups long-grain white rice
• •8 whole green onions
• •¼ cup fresh Italian parsley

Cooking Instructions

1. 1.

   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, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

   40 min

2. 2.

   Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

   48 min