Jambalaya

By á-47

Ingredients

• 1/2 lb. bacon, cut into 1/2" pieces
• 2 lb. boneless skinless chicken thights
• 2 1/2 tea. salt, divided
• 1/2 tea. pepper
• 1 lb. 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 tea. smoked paprika
• 2 tea. dried thyme
• 1 tea. crushed red pepper
• 5 1/2 cups chicken broth
• 3 cups basmati rice, rinsed
• Garnish: green onion, sliced, hot sauce

Preparation

Step 1

In large Dutch oven, cook bacon over medium, heat until crisp. Transfer to paper towels to drain, reserving 2 Tbsp. dripping in pot. Increase heat to medium-high.

Sprinkler chicken with 1 tea. salt and pepper, and cook in batches, for 3-4 minutes per side until 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 1 1/2 tea. salt; bring mixture to a boil over medium-high heat. Reduce heat, cover, and simmer for 20-25 minutes or until rice is tender.

Garnish with green onions, if desired