Big, Easy Jambalaya recipe | PCC Community Markets

Ingredients

• 2 teaspoons canola oil
• 4 bone-in, skin-on chicken thighs
• 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch pieces
• 1 onion, diced
• 1 rib celery, diced
• 1 green and 1 yellow bell pepper — cored, seeded and diced
• 5 cloves garlic, minced
• 1 (16-ounce) package red rice
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 (14-ounce) can diced tomatoes
• 1 cup clam juice
• 4 cups chicken broth
• 2 large bay leaves
• 1 pound medium shrimp - peeled, deveined and coarsely chopped
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon hot sauce (optional)