Slow Cooker Sausage and Chicken Jambalaya Recipe
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1 package Premio Basil Sausage, sliced
1 package Premio Fresh Argentinean Chorizo, sliced
2 1/2 pounds boneless skinless chicken thigh meat, cut into cubes
1 1/2 pounds onions - diced
2 tablespoons minced fresh garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
8 cups chicken stock - divided
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped parsley leaves
In a large nonstick skillet over medium-high heat sprayed with cooking spray, add the sausage. Cook, moving the sausage from the bottom of the pot. Drain off the rendered fat and transfer to a 6-quart slow cooker.
Add the chicken to skillet and brown lightly on all sides, again moving the meat frequently; add to slow cooker.
Add onions, garlic, thyme, basil, and black and white pepper.
Add 2 cups of the chicken broth to the skillet and bring to a simmer to dissolve the brown bits. Add to slow cooker with remaining chicken broth, cover and cook on high for 5 to 6 hours.
About an hour before serving, bring a large pot of salted water to a full rolling boil, add rice and cook like pasta until tender, about 20 minutes. Drain well in a fine strainer and add to slow cooker. Add parsley and mix well. Makes 10 to 12 servings
Do not add salt to this recipe, because the sausages are so well seasoned. If desired, put salt shakers on the table for people to use if they desire.
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