Chicken And Sausage Jambalaya

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 cups andouille sausages, sliced
• 3 cups smoked turkey sausage, sliced
• 2 lbs boneless skinless chicken thighs
• 4 cups yellow onions
• 2 tablespoons minced garlic cloves
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh basil, chopped
• 1 tablespoon black pepper
• 10 cups chicken stock
• 4 cups long grain rice (not minute rice)
• 1 tablespoon parsley
• 1 teaspoon salt
• hot sauce

Recipe

• 1 use a dutch oven pot of at least 8-10 quart capacity. preheat over medium high heat. add sausage to pan and saute, stirring often to avoid sticking, until completely warmed and slightly browned. drain off excess grease from pan.
• 2 add onions to pan. saute for 15 minutes until onions are translucent and soft but not browned, over medium heat.
• 3 add garlic, saute 1 minute.
• 4 add thigh meat to pot and cook until browned, about 10 minutes. stir often. be careful not to overcook the thigh meat so it is shredding.
• 5 add the thyme, basil, and pepper. simmer over low heat for 15 minutes.
• 6 (at this point, it is best to cool and refrigerate for a day or two to let the flavors meld together. if not just proceed as below -- ).
• 7 add chicken broth to the concentrated jambalaya mixture. bring to a boil.
• 8 add the rice, stirring to mix with the meats. reduce heat to medium. stir the rice for about 5 minutes.
• 9 fold in the parsley. be careful that the rice does not stick to the bottom of the pot.
• 10 return to a boil, then reduce heat to low and cover for 20 minutes. do not remove the lid.
• 11 stir to combine the cooked rice and sausage/chicken mixture. serve with hot sauce. amazing!