Chicken Thigh and Sausage Jambalaya

with okra and green onions

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 6)

  • 14 oz. Diced Chicken Thighs
  • 4 Green Onions
  • Info
    8 tsp. Chicken Demi-Glace
  • 8 oz. Italian Pork Sausage Links
  • 1 Tbsp. Cajun Seasoning
  • 1½ cups Jasmine Rice
  • 6 oz. Okra
  • 2 Green Bell Peppers
  • 1 Yellow Onion
  • 30 oz. Crushed Tomatoes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    65g
  • Fat
    10g
  • Protein
    28g
  • Sodium
    1206mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Slow Cooker

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut green bell peppers into ½" dice. Halve and peel onion. Cut halves into ¼" dice. Trim and thinly slice green onions, keeping white and green portions separate. Remove stem end, trim, and cut okra into ½" slices. On a separate cutting board, remove Italian sausage from casing and break into small pieces. Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 2

    Start the Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. In a clean slow cooker, combine onion, green bell peppers, tomatoes, white portions of green onions, okra, chicken demi-glace, seasoning blend, ¼ tsp. salt, and ¼ tsp. pepper. Top with chicken thighs and Italian sausage. Turn slow cooker on to low heat. Cover, and cook until sausage reaches a minimum internal temperature of 160 degrees and chicken reaches a minimum internal temperature of 165 degrees, 4-5 hours.

  3. 3

    Make the Rice

    When 30 minutes are left to cook, bring a small pot with rice, 1½ cups water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Stir rice into slow cooker. Plate dish as pictured on front of card, garnishing jambalaya with green portions of green onions. Bon appétit!

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