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!

2 pounds boneless, skinless chicken thighs 
1 pound 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
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


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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