Friends and family often request my jambalaya for gatherings. And I don’t mind, since it’s so easy to make.
—ELIZABETH RENTERIA VANCOUVER, WA
PREP: 25 MIN. • COOK: 5 1/2 HOURS • MAKES: 8 SERVINGS
4 1/2 cups chicken stock
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
14 ounces smoked kielbasa, sliced
2 fully cooked andouille sausage links, chopped
3 celery ribs, chopped
2 poblano peppers, seeded and chopped
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups uncooked converted rice
1. In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until the chicken is tender.
2. Stir in rice. Cook on high for 30 minutes longer or until the rice is tender.