Enjoy this New Orleans-inspired jambalaya dish at your Mardi Gras party.
Chicken and Sausage Jambalaya
Makes 8 to 10 servings
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- ½ pound bacon, cut into ½-inch pieces
- 2 pounds boneless skinless chicken thighs
- 2½ teaspoons salt, divided
- ½ teaspoon ground black pepper
- 1 pound smoked sausage, sliced
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 4 large tomatoes, peeled, seeded, and chopped (about 4 cups)
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon crushed red pepper
- 5½ cups low-sodium chicken broth
- 3 cups basmati rice, rinsed
- Garnish: sliced green onion, hot sauce
- In a large Dutch oven, cook bacon over medium heat until crisp. Transfer to paper towels to drain, reserving 2 tablespoons drippings in pot. Increase heat to medium-high.
- Sprinkle chicken with 1 teaspoon salt and pepper, and cook in batches for 3 to 4 minutes per side or until browned. Remove from pot; set aside. Add sausage to pot, and cook for 3 minutes or until browned. Remove from pot, and set aside.
- Add celery and next 3 ingredients to pot, and cook for 8 minutes or until onion is translucent, scraping brown bits from bottom of pot with a wooden spoon. Stir in tomatoes and next 3 ingredients; cook for 3 minutes or until tomatoes have released some liquid. Return cooked bacon, chicken, and sausage to pot, and stir in broth, rice, and remaining 1½ teaspoons salt; bring mixture to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 to 25 minutes or until rice is tender. Garnish with green onion, if desired.
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