Chicken and Sausage Jambalaya

Ingredients for Chicken and Sausage Jambalaya

• 350g applewood-smoked bacon, diced

• 675g smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles

• 450g andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes

• 230g tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes

• 675g onions, chopped (400 to 500g )

• 2 large celery stalks, chopped

• 1 8-to 275g red pepper, coarsely chopped

• 1 8-to 275g green 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 chilli powder

• 1/4 teaspoons (or more) cayenne pepper

• 3 275g cans diced tomatoes and green chillies

• 600ml beef broth

• 725ml (19 to 575g ) long-grain white rice

• 8 spring onions, chopped (about 2 cups)

• Chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 177°C. 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 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, chilli powder, and 1/4 teaspoons cayenne. Cook 1 minute. Add diced tomatoes with chillies and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

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 spring onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.