Chicken and Andouille Jambalaya

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

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

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-

Main course

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 scr