{"id":808,"date":"2011-02-26T20:13:14","date_gmt":"2011-02-27T04:13:14","guid":{"rendered":"http:\/\/pauldearing.com\/?p=808"},"modified":"2011-06-04T16:37:41","modified_gmt":"2011-06-04T23:37:41","slug":"jambalaya-with-sausage-and-chicken-cv","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=808","title":{"rendered":"Jambalaya with Sausage and Chicken -CV"},"content":{"rendered":"<p>Ingredients<br \/>\n12 ounces smoked bacon, diced<br \/>\n3\/4 pound fully cooked linguica sausage cut into 1\/2 thick semi-circles<br \/>\n3\/4 pound fully cooked hot linguica sausage cut into 1\/2 thick semi-circles<br \/>\n1 pound andouille sausage cut into 1\/2 thick semi-circles<br \/>\n1\/2 pound Black Forest ham cut into 1\/2 inch cubes<br \/>\n6 large boneless skinless chicken thighs cut into 1 inch pieces<br \/>\n2 tablespoons paprika<br \/>\n1 tablespoon onion powder<br \/>\n1 teaspoon dried thyme<br \/>\n1 tablespoon chili powder<br \/>\n1 scant teaspoon cayenne<br \/>\n3 10oz cans Rotel diced tomatoes with green chilies<br \/>\n2 1\/2 cups beef stock<br \/>\n3 cups long grain white rice<\/p>\n<p>Directions<br \/>\nPreheat oven to 350 degrees<br \/>\nCook bacon in Dutch oven until done to desired crispness<br \/>\nAdd sausage and ham and saute until meat starts to brown, stir often, about 10 minutes<br \/>\nAdd chicken, cook until outside of chicken turns white, stir often, about 5 minutes<br \/>\nMix in spices and cook one minute<br \/>\nMix in tomatoes and broth<br \/>\nMix in rice<br \/>\nBring to a boil<br \/>\nCover pot and place in oven<br \/>\nCook for 48 minutes<br \/>\nRemove from oven, stir and serve<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a quick and easy Jambalaya.  Original recipe came from Bon Apetit. This version omits the troublesome vegetable ingredients.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6,4],"tags":[23,32,21,33],"class_list":["post-808","post","type-post","status-publish","format-standard","hentry","category-pork","category-recipe","tag-cajun","tag-jambalaya","tag-recipe-2","tag-rice"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=808"}],"version-history":[{"count":4,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/808\/revisions"}],"predecessor-version":[{"id":1156,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/808\/revisions\/1156"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}