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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