Chicken and Sausage Jambalaya
INGREDIENTS
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12 ounces applewood-smoked bacon, diced
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1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
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1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
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1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
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1 1/2 pounds onions, chopped (4 to 5 cups)
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2 large celery stalks, chopped
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1 8-to 10-ounce red bell pepper, coarsely chopped
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1 8-to 10-ounce green bell pepper, coarsely chopped
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6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
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2 tablespoons paprika
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1 tablespoon chopped fresh thyme
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1 tablespoon chili powder
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1/4 teaspoon (or more) cayenne pepper
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3 10-ounce cans diced tomatoes and green chiles
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2 1/2 cups beef broth
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3 cups (19 to 20 ounces) long-grain white rice
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8 green onions, chopped (about 2 cups)
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Chopped fresh Italian parsley
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