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
- 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.
- 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.
- 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.