A Traditional Jambalaya Recipe

By Kathy Smith

A Recipe For Jambalya

12 ounces raw bacon, chopped into tiny pieces
1 lb smoked fully smoked sausage, sliced lengthwise, and after that diced crosswise into 1/2" sized semi-circles
1 lb andouille sausages, quartered lengthwise, after which sliced crosswise into 1/2" cubes
1/2 pound tasso or smoked ham (like Black Forest), that has been cut into 1/2" cubes
1 1/2 pounds yellow or white onions, cut (should be approximately 4 cups)
2 large stalks of celery, cut into little pieces
1 red bell pepper, seeded and cut into little pieces
1 green bell pepper, seeded and sliced into little pieces
6 boneless and skinless chicken thighs, cut into bite size cubes
2 tbsps . of paprika
1 tbs of chopped fresh thyme
1/2 tbs of chili powder
1/4 teaspoon of cayenne pepper
3 10 ounce cans of diced tomatoes and green chiles (try to look for no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), diced (should be around 2 cups)
1 tbsp . chopped fresh Italian parsley

To Prepare The Jambalaya:
Pre-heat your oven to 350 Farenheit. Fry the bacon in a big heavy pot on top of medium-high heat until the bacon is brown though not yet crispy, stirring many times, 8 to 10 minutes. Add the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, roughly ten minutes.

Add the onions, celery, and bell peppers. Cook until such time as the veggies start to soften, stirring occasionally, about 12 minutes. Incorporate the chicken and cook until the chicken turns white, stirring frequently. Add in paprika, thyme, chili powder, and 1/4 tsp cayenne. Cook for 1 minute.

Pour in the diced tomatoes and chiles and beef broth and stir to incorporate well. Put in more cayenne, if you want. Stir in the rice.

Bring the jambalaya to a boil over high heat. Then, reduce the heat to medium-low and put a lid on the pot. Place in the oven and bake till the rice is soft and excess juices are absorbed, 45 minutes. Take the lid off of the pot. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.

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