I made my claypot chicken rice last week and included chinese sausage. Everyone enjoyed it except one person who doesn't eat pork - and there was pork in the chinese sausage. I decided to try a different dish with rice cooked in a mix of cooked chicken and sausage and came up with my take on a quick and easy jambalaya.
What make it relatively quick and easy meal to make for 30+ people was using a food processor, a 10 quart pressure cooker and and 32 cup rice cooker. I combined all the ingredients except the rice in the pressure cooker and cooked it though before adding it to the rice in the rice cooker.
12 cups long grain rice
6 chicken thighs (about 4-5 lbs), skin included
2 lbs. Louisiana style sausage
6 roma tomatoes
2 large yellow onions
6 anaheim peppers
6 jalapeno peppers
1 bunch of celery
1 oz paprika
1 teaspoon garlic powder
1 teaspoon oregano
You need to have celery/onion/peppers as part of your flavor base. Cajun spices typically include paprika, oregano, garlic, red pepper, among other spices.
Run vegetables through a food processor and pulse to a fine dice. Slice sausage into bite sized pieces.
Place all non-rice ingredients in your pressure cooker, seal cooker and cook about 15 minutes.
Remove chicken thighs and debone & chop meat into bitesize pieces. Return meat and bones to mixture.
You will have a great deal of liquid in the mixture. You want a ratio of about 2 parts liquid to 1 part rice. With 12 cups of rice, that'll be about 24 cups of liquid. Add water as needed to approximate 24 cups of liquid in the mixture and transfer mixture to rice cooker. Add rice, stir thoroughly, and start rice cooker.
That's pretty much it.
