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
  • Note: 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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