Chicken and Sausage Jambalaya


12 oz applewood-smoked bacon, diced
1-1/2 lb smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 lb Andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 lb 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-oz red bell pepper, coarsely chopped
1 8-to 10-oz green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 1-1/2-inch pieces
2 Tbsp Paprika
1 tsp Thyme Leaf, dried
1 Tbsp Chili Powder
1/4 tsp (or more) Cayenne Pepper
3 10-oz cans diced tomatoes and green chiles
2 1/2 Cups beef broth
3 Cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)

File Powder (if desired)
Chopped fresh Italian parsley


Position rack in bottom third of oven and preheat 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. Sauté until meats start to brown in spots, about 10 minutes. 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.

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. Remove from oven. Mix chopped green onions into jambalaya.

If you want a thicker broth, add some File Powder, 1 tsp at a time. Sprinkle jambalaya with chopped parsley and serve immediately.