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