Chicken and Sausage Jambalaya

• 3 cups andouille sausages, sliced
• 3 cups smoked turkey sausage, sliced
• 2 lbs boneless skinless chicken thighs
• 4 cups yellow onions
• 2 tablespoons minced garlic cloves
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh basil, chopped
• 1 tablespoon black pepper
• 10 cups chicken stock
• 4 cups long grain rice (not minute rice)
• 1 tablespoon parsley
• 1 teaspoon salt
• hot sauce

1. Use a dutch oven pot of at least 8-10 quart capacity.
2. Preheat over medium high heat.
3. Add sausage to pan and saute, stirring often to avoid sticking, until completely warmed and slightly browned.
4. Drain off excess grease from pan.
5. Add onions to pan.
6. Saute for 15 minutes until onions are translucent and soft but not browned, over medium heat.
7. Add Garlic, saute 1 minute.
8. Add thigh meat to pot and cook until browned, about 10 minutes.
9. Stir often.
10. Be careful not to overcook the thigh meat so it is shredding.
11. Add the thyme, basil, and pepper.
12. Simmer over low heat for 15 minutes.
13. (At this point, it is best to cool and refrigerate for a day or two to let the flavors meld together.
14. If not just proceed as below -- ).
15. Add chicken broth to the concentrated Jambalaya mixture.
16. Bring to a boil.
17. Add the rice, stirring to mix with the meats.
18. Reduce heat to medium.
19. Stir the rice for about 5 minutes.
20. Fold in the parsley.
21. Be careful that the rice does not stick to the bottom of the pot.
22. Return to a boil, then reduce heat to low and cover for 20 minutes.
23. DO NOT REMOVE THE LID.
24. Stir to combine the cooked rice and sausage/chicken mixture.
25. Serve with hot sauce.
26. AMAZING!

andouille sausages, turkey sausage, chicken thighs, yellow onions, garlic, thyme, fresh basil, black pepper, chicken, long grain rice, parsley, salt, hot sauce

Taken from www.food.com/recipe/chicken-and-sausage-jambalaya-205287 (may not work)