Jambalaya with Sausage and Chicken -CV
Categories: Pork, Recipes

12 ounces smoked bacon, diced
3/4 pound fully cooked linguica sausage cut into 1/2 thick semi-circles
3/4 pound fully cooked hot linguica sausage cut into 1/2 thick semi-circles
1 pound andouille sausage cut into 1/2 thick semi-circles
1/2 pound Black Forest ham cut into 1/2 inch cubes
6 large boneless skinless chicken thighs cut into 1 inch pieces
2 tablespoons paprika
1 tablespoon onion powder
1 teaspoon dried thyme
1 tablespoon chili powder
1 scant teaspoon cayenne
3 10oz cans Rotel diced tomatoes with green chilies
2 1/2 cups beef stock
3 cups long grain white rice

Preheat oven to 350 degrees
Cook bacon in Dutch oven until done to desired crispness
Add sausage and ham and saute until meat starts to brown, stir often, about 10 minutes
Add chicken, cook until outside of chicken turns white, stir often, about 5 minutes
Mix in spices and cook one minute
Mix in tomatoes and broth
Mix in rice
Bring to a boil
Cover pot and place in oven
Cook for 48 minutes
Remove from oven, stir and serve

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