Easy Slow-Cooker Jambalaya |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way. Ingredients:
2 pounds boneless, skinless chicken thighs |
1 pound smoked sausage, cut into 2-inch slices |
1 large onion, chopped |
1 large green bell pepper, seeded and chopped |
3 stalks celery, chopped |
1 (28 oz.) can diced tomatoes with juice |
3 cloves garlic, chopped |
2 cups chicken broth |
1 tablespoon cajun or creole spice mix |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 pound extralarge shrimp, peeled and deveined |
1 3/4 cups long-grain rice |
parsley, optional |
Directions:
1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
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