Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

By: D'Artagnan Staff

Yield: 10

This chunky jambalaya is a carnivore's dream come true. Serve it with a generous hunk of corn bread and watch it disappear!

Ingredients

1 package D'Artagnan Hickory Smoked Bacon, chopped
1 1/2 pounds D'Artagnan Andouille Sausage, cut into 1/2 inch cubes
1 pound D'Artagnan Chorizo Sausage, cut into 1/3 inch slices
1/2 pound Tasso ham, cut into 1/2 inch cubes
1 1/2 pounds onions, chopped
3 celery stalks, chopped
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
10 boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
1 tablespoon thyme leaves, chopped
2 tablespoons paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper, or more to taste
3 cans diced tomatoes, (10 ounces each)
2 cups D'Artagnan Veal Demi-Glace, dissolved with 1 cup of water
3 cups long-grain white rice
8 scallions, chopped
chopped flat-leaf parsley, for garnish

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Preparation

Preheat oven to 350 degrees F, with rack positioned in bottom third.
In a large dutch oven or other deep pot with a tight-fitting lid, cook bacon over medium heat, stirring often, until browned but not crisp. Add andouille, chorizo, and tasso ham. Saute until meats start to brown, about 10 minutes. Add onions, celery, red and green peppers. Cook until vegetables begin to soften, about 10 to 12 minutes. Add chicken pieces. Cook until outside of chicken is opaque, 5 to 6 minutes. Mix in thyme, paprika, chili powder, and cayenne. Cook for 1 minute. Add tomatoes and demi-glace mixture, stirring well to blend. Mix in rice.
Bring jambalaya to boil, then cover and place in oven. Cook until rice is tender and liquids are absorbed, about 45 minutes. Uncover pot, add green onions. Serve topped with chopped parsley and corn bread on the side.

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