Kroger Chef Paul Dowell shows us how to make chicken and sausage - WDRB 41 Louisville News

Kroger Chef Paul Dowell shows us how to make chicken and sausage jambalaya

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Cooler weather makes it the perfect time to cook up something with a little spice. Kroger Chef Paul Dowell show us to make a chicken and sausage jambalaya.

Chicken and Sausage Jambalaya

Makes 8-10 servings.

4 Bone-In Chicken Thighs
2 Andouille Sausage Links (sliced)
1 cup Frozen Sliced Okra
½ bunch Celery (diced)
1 Green Bell Pepper (diced)
1 med. Yellow Onion (diced)
1 tsp. Chopped Garlic
2-14.5 oz. cans Kroger Diced Tomato with Jalapeno
1 cup Kroger Chicken Stock
2 tsp. Kroger Hot Sauce
½ teaspoon Worcestershire Sauce
2 tsp. Dry Oregano Leaf
2 tsp. Kroger Cajun Seasoning

In the bottom of a large crock pot, add in chicken thighs and Andouille sausage.
Add in okra, celery, bell pepper, onion, and garlic.
Over top, pour in diced tomatoes, chicken broth, hot sauce, and Worcestershire sauce.
Season mixture with oregano and Cajun seasoning. Lightly stir everything together, leaving the chicken thighs at the bottom.
Cover and cook on low setting for 6-8 hours or high for 3-4 hours.
Serve hot over cooked white rice or in a bowl by itself with our awesome Hot French Bread baked fresh in our stores.

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