Name: Chicken and Sausage Jambalaya
Cook time: 1 hour
Total time: 1 hour 45 minutes
Yield: Makes 10 servings
Ingredients: 12 ounces applewood-smoked bacon, diced; 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles; 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes; 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes; 1 1/2 pounds onions, chopped (4 to 5 cups); 2 large celery stalks, chopped; 1 8-to 10-ounce red bell pepper, coarsely chopped; 1 8-to 10-ounce green bell pepper, coarsely chopped; 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces; 2 tablespoons paprika; 1 tablespoon chopped fresh thyme; 1 tablespoon chili powder; 1/4 teaspoon (or more) cayenne pepper; 3 10-ounce cans diced tomatoes and green chiles; 2 1/2 cups beef broth; 3 cups (19 to 20 ounces) long-grain white rice; 8 green onions, chopped (about 2 cups); Chopped fresh Italian parsley

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Chicken and Sausage JambalayaBrian Finke

Recipe notes

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