Chicken Jambalaya

2018-01-23

Photos

Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya Chicken Jambalaya

Recipe

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. Saute 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. 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.

Related Recipes:
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  • Cooked Rice

  • Roasted Eggplant

  • Stuffed Chicken Breasts

  • Chicken Fricassee

Nutritional Info

This information is per serving.

  • Protein

    56
  • Fat Total

    70
  • Calories

    1117
  • Sodium

    1632