Chicken and Andouille Jambalaya

Whether you’re cooking for company or planning for leftovers, you’ll be glad this recipe feeds a crowd.

Chicken and Andouille Jambalaya
Makes 10 to 12 servings
  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced ¼ inch thick
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • 1½ cups chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground red pepper
  • 2½ cups long-grain rice
  • 8 cups Slow Cooker Stock
  • 2 tablespoons chopped fresh thyme
  • 2 fresh bay leaves
  • 2 tablespoons chopped fresh parsley
  • Pepper Vinegar, to serve
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned, about 10 minutes. Add chicken; cook until browned, about 5 minutes.
  2. Add onion, celery, and bell pepper; cook until tender, stirring constantly, about 3 minutes. Add garlic, salt, black pepper, smoked paprika, and red pepper; cook until fragrant, stirring constantly, about 30 seconds. Add rice; cook until lightly toasted, stirring constantly, about 3 minutes.
  3. Add Slow Cooker Stock, thyme, and bay leaves; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15 minutes. Uncover and cook until rice is tender and liquid is absorbed, about 15 minutes. Stir in parsley. Serve immediately with Pepper Vinegar.