Chicken & Sausage Jambalaya

Made this tonight and it was amaze-balls (Giuliana Ranic).

Yield: A LOT (10-12 servings)

Total time: 1 hour 45 minutes

Ingredients

• 12 ounces applewood-smoked bacon, diced
• 1 1/2 pounds smoked fully cooked sausage (such as linguiça), 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 (such as Black Forest), cut into 1/2-inch cubes
• 1 1/2 pounds onions, chopped (4 to 5 cups)
• 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 (or more) cayenne pepper
• 3 10-ounce cans diced tomatoes and green chiles (aka Ro-Tel)
• 2 1/2 cups beef broth
• 3 cups (19 to 20 ounces) long-grain white rice (NOT instant!)
• 8 green onions, chopped (about 2 cups)
• Chopped fresh Italian parsley

Directions

Preheat oven to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso/ham. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and peppers. Cook until vegetables begin to soften, stirring occasionally, 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5  minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute, then add diced tomatoes with chiles and broth and stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot and place in oven, baking until rice is tender and liquids are absorbed, 45 to 48 minutes. Mix chopped green onions into jambalaya and sprinkle with chopped parsley.

From Bon Appetit, March 2011