Chicken Thigh and Sausage Jambalaya with Okra and Green Onions
slow cooker meal
Prep & Cook Time:60+ min.
Cook Within:5 days
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
A note about serious food allergies
Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.
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.
You Will Need
Before You Cook
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
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.
Start the Meal
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.
Make the Rice
After 3 ½ hours, 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.
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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