Thursday, November 12, 2015
Slow Cooker Jambalaya
This recipe is great! I used to make jambalaya on the stove, but this has saved me a lot of time, and it is equally as delicious. I hope you enjoy!
boneless, skinless chicken thighs
smoked sausage, cut into 2-inch slices
large onion, chopped
large green bell pepper, seeded and chopped
stalks celery, chopped
(28 oz.) can diced tomatoes with juice
cloves garlic, chopped
Cajun or Creole spice mix
extralarge shrimp, peeled and deveined
1 3/4 cups
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.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
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