Jambalaya

1 lb conecuh sausage

1 lb andouille sausage

½ cup olive oil

2.5 lbs boneless, skinless chicken thighs

2 sweet yellow onions, diced

1 green bell pepper, diced

3 stalks celery, diced 

4 cloves of garlic, minced

1 32 oz bag (4 cups) of long grain rice

1 bay leaf

½ tbsp paprika

1 tbsp Tony Saturies 

1 tsp dried parsley 

 1 tsp dried basil, or thyme

½ tsp cayenne pepper

1 can crushed tomatoes 

7-8 cups chicken stock

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Heat olive oil in a LARGE pot. Slice Conecuh and andouille into round pieces and sauté in the hot oil for about 5 mins. Cut chicken thighs into cubes and add to the sausage. Season with a big pinch of salt & pepper. Cook for 5-7 mins, until the chicken is beginning to brown. Add onion and let cook and soften for 5 mins. Add bell pepper, celery, garlic, and another big pinch of salt & pepper. Cook for about 7 mins, until the veggies are softened. Add the rice, bay leaf, paprika, Tony’s, parsley, basil, and cayenne. Stir to full combine, being sure to scrape the bottom of the pot. Add tomatoes and 7 cups of stock. Cover and let simmer for 10-12 mins, until the rice is cooked. When finished, be sure to scrap the bottom of the pot and stir to combine. Taste and season with more Tony’s if you need an extra kick.