Jambalaya

Ingredients

• 4 links andouille sausage
• 4–6 lbs chicken breast
• 4.5 lbs baby potatoes
• 1 bunch green onion
• 1 bell pepper
• 1 yellow onion
• 5 jalapeños
• 6 oz garlic cloves
• 1/2 bunch parsley
• 1 bunch basil
• 64 oz low sodium chicken stock
• 5 1/2 cups rice

 

Instructions

1. Slice the andouille sausage and add to an 8-quart pot. Cook over medium heat until very dark brown. Remove from the pot and set aside, keeping the grease.
2. Add the chicken to the pot and cook in the sausage grease until mostly done.
3. Slice and add the vegetables (excluding the potatoes and garlic), the cooked sausage, and the chicken stock all at once. Remove the seeds from the jalapeños before adding.
4. Add the potatoes and whole garlic cloves, then stir to combine.
5. Bring to a simmer and cook until the potatoes reach your desired softness.
6. Bring the mixture to a rapid boil, then add the rice and stir well.
7. Cover and cook until the rice is fully cooked and has absorbed the liquid.
8. Serve hot and enjoy.