International Recipes. Recipe

Name: International Recipes.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 12 ounces applewood-smoked bacon, diced; 1 1/2 pounds smoked fully cooked sausage halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles; 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes; 1/2 pound tasso or smoked ham cut into 1/2-inch cubes; 1 1/2 pounds onions, chopped 2 large celery stalks, chopped; 1 8-to 10-ounce red bell pepper, coarsely chopped; 1 8-to 10-ounce green bell pepper, coarsely chopped; 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces; 2 tablespoons paprika; 1 tablespoon chopped fresh thyme; 1 tablespoon chili powder; 1/4 teaspoon cayenne pepper; 3 10-ounce cans diced tomatoes and green chiles; 2 1/2 cups beef broth; 3 cups long-grain white rice; 8 green onions, chopped (Chopped fresh Italian parsley

Servings: persons

12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham cut into 1/2-inch cubes
1 1/2 pounds onions, chopped 2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups long-grain white rice
8 green onions, chopped (Chopped fresh Italian parsley

1
Position rack in bottom third of oven and preheat to 350u00b0F.
2
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.
3
Add smoked sausage, andouille, and tasso. Saute until meats start to brown in spots, about 10 minutes.
4
Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
5
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces applewood-smoked bacon, diced, 1 1/2 pounds smoked fully cooked sausage halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles, 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes, 1/2 pound tasso or smoked ham cut into 1/2-inch cubes, and more.

Yes, International Recipes. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

International Recipes.

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