Chicken & Pork Sausage Jambalaya
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 12 slices | Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips |
| 1 pound | |
| 2 cups | Onion, chopped |
| 2 cups | Celery, sliced |
| 2 | Red Bell Peppers, diced |
| 2 | Green Bell Peppers, diced |
| 1 1/2 pounds | Boneless, Skinless Chicken Thighs, cut into 1-inch pieces |
| 2 tablespoons | Creole or Cajun Seasonings or Smoked Paprika |
| 1 teaspoon | Cayenne Pepper |
| 1 tablespoon | Dried Thyme Leaves |
| 1 (28 oz) can | No Salt Added Diced Tomatoes, undrained |
| 4 cups | Reduced Sodium Chicken or Beef Broth |
| 2 cups | Cooked Brown or White Rice |
| 2 cups | Cooked Brown or White Rice |
Chopped Fresh Parsley | |
Hot Pepper Sauce |
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Directions
Cook bacon in large saucepan or stockpot over medium heat until bacon is crisp. Use a slotted spoon to transfer bacon to bowl and set aside. Pour off drippings from pan.
Crumble sausage into pan, and season with 1/2 of creole seasoning, cayenne pepper and thyme. Cook until lightly browned, stirring occasionally. Add onion, celery and bell peppers and cook and stir for 5 minutes. Add chicken to pan and sprinkle remainder of seasonings over chicken. Cook until browned, 5 minutes, stirring occasionally.
Add tomatoes and broth and bring to boil over high heat. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes. Stir in rice and simmer 5 minutes. Stir in reserved cooked bacon and ladle into shallow bowls. Garnish with parsley and serve with hot pepper sauce.
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