Southern Jambalaya Recipe
Ingredients:
12 oz . raw bacon, sliced into little pieces
1 lb smoked fully grilled sausage, sliced lengthwise, after which cut crosswise into 1/2" wide semi-circles
1 lb andouille sausages, cut into 4 pieces lengthwise, after which chopped crosswise into 1/2" cubes
1/2 pound tasso or smoked ham (for instance Black Forest), that has been cut into 1/2" cubes
1 1/2 pounds white or yellow onions, cut (should be about 4 cups)
2 large stalks of celery, sliced into little pieces
1 red bell pepper, seeded and sliced into little pieces
1 green bell pepper, seeded and cut into little pieces
6 boneless, skinless chicken thighs, cut into bite size pieces
2 tbsps . of paprika
1 tablespoon of chopped fresh thyme
1/2 tbsp . of chili powder
1/4 tsp of cayenne pepper
3 10 oz . cans of diced tomatoes and green chiles (try to find no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), sliced (should be about 2 cups)
1 tbs sliced fresh Italian parsley
Preparation The Jambalaya:
Preheat the oven to 350° Farenheit. Fry the bacon in a very large heavy pot on top of medium-high heat until the bacon is brown but not yet crispy, flipping side-to-side regularly, eight to ten min's. Incorporate the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, around 10 minutes.
Stir in the onions, celery, and bell peppers. Cook until such time as the veggies begin to soften, stirring from time to time, about 12 minutes. Incorporate the chicken and saute until the chicken turns white, stirring frequently. Sprinkle in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Saute for 1 minute.
Add the diced tomatoes with chiles and beef broth and stir to blend well. Put in more cayenne, if you want it spicier. Mix in the rice.
Bring the jambalaya to a boil over high heat. And then, lower the heat to med-low and cover the pot. Place in your oven and bake till the rice is cooked and juices are absorbed, 45 min. Remove the lid. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.
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