Name: Chicken and Andouille Jambalaya
Ingredients: onion; andouille sausage; cajun seasoning; whole tomatoes; salt; salt; green bell pepper; garlic; long-grain white rice; vegetable oil; skinless chicken thighs; ribs celery

Liana Krissoff

Chicken and Andouille Jambalaya

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

WITH chayote with garlic buttered bread crumbs

ALSO GOOD WITH quick-cooked shredded collards OR fried okra

Instead of—or in addition to—the andouille, which is quickly sautéed and added in the evening, you could use peeled and deveined shrimp, either whole or diced.

Ingredients

1½ to 2 pounds (680 to 910 g) well-trimmed boneless, skinless chicken thighs
1 (28-ounce/794-g) can whole tomatoes
1 tablespoon vegetable oil
1 onion, diced
Salt
2 cloves garlic, chopped
2 to 3 teaspoons Cajun seasoning blend (one that includes salt is fine)
2 ribs celery, cut into ¾-inch (2-cm) pieces
1 green bell pepper, cut into ¾-inch (2-cm) pieces
1½ cups (275 g) long-grain white rice
1 (6- to 8-ounce/170- to 225-g) link andouille sausage, diced

Method

Morning

Put the chicken in the slow cooker and add the tomatoes and their juices, crushing them with your hand as you add them.

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, then scrape into the cooker. Add the Cajun seasoning, celery, and bell pepper. Cover and cook on low for 8 hours.

Evening

Season the sauce in the cooker with salt or more Cajun seasoning, if needed.

Put the rice in a sieve and rinse very well under running water. In a 2-quart (2-L) saucepan over medium-high heat, cook the sausage, stirring frequently, until nicely browned, 2 to 3 minutes. Transfer to the cooker. Ladle 2 cups (480 ml) of the liquid from the cooker into the hot saucepan and stir in the rice. Bring to a boil, then cover and cook over the lowest heat until the rice is tender and has absorbed all the liquid, 15 to 18 minutes (it won’t be fluffy like regular cooked rice); add a little more liquid as it cooks, if needed. Gently fold the cooked rice into the chicken mixture in the cooker (the chicken will fall apart into bite-size pieces) and serve.