Categories: Meals
Ingredients
- 10 oz. Applewood-smoked bacon, diced
- 1 1/2 lbs. smoked cooked sausage, halved lengthwise and cut crosswise into 1/2-inch thick slices
- 16 oz. package andouille sausage, sliced
- 6 large chicken thighs, cut into 1-inch pieces
- 8 oz. smoked ham, cut into 1/2-inch cubes
- 2 cups chopped yellow onion
- 2 cups chopped green bell pepper
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 tbsp. smoked paprika
- 2 tsp dried thyme
- 1 bay leaf
- 3- 10 oz. cans diced tomatoes with green chiles, undrained
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 cups chopped green onion
- Garnish: chopped fresh parsley, chopped green onion
Directions
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In a large Dutch oven, cook bacon over medium heat until crisp, 4-5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Add sausages to pan, and cook until browned, 4-5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Add chicken to pan, and cook until browned, 6-7 minutes. Remove chicken using a slotted spoon, and let drain on paper towels.
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Add ham, onion, bell pepper, celery, and garlic; cook, stirring frequently, until vegetables are tender, about 6 minutes. Add paprika, thyme, and bay leaf; cook for 1 minute. Add tomatoes and broth; stir to combine. Add cooked meats, and bring to a boil. Add rice, and cover. Reduce heat to medium-low. Cook until rice is tender and liquids are absorbed, about 45 minutes. Stir in green onion. Garnish with parsley and onion.