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.
Recipe by Taste of the South at