Big Easy Jambalaya

Ingredients

• 4-1/2 cups chicken stock
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 14 ounces smoked kielbasa, sliced
• 2 fully cooked andouille sausage links, chopped
• 3 celery ribs, chopped
• 2 poblano peppers, seeded and chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried thyme
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cups uncooked converted rice

Directions

1. 1. In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender.
   2. Stir in rice. Cook on high 30 minutes longer or until rice is tender.

Big Easy Jambalaya

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