Easy Slow-Cooker Jambalaya

Easy Slow-Cooker Jambalaya
Photo by www.myrecipes.com

Ingredients

  • 1 tablespoon Cajun or Creole spice mix
  • 1 ¾ cups long-grain rice
  • 1 tablespoon Cajun or Creole spice mix
  • 1 pound extralarge shrimp, peeled and deveined
  • 1 teaspoon dried thyme
  • 2 pounds boneless, skinless chicken thighs
  • 1 ¾ cups long-grain rice
  • + 21 more ingredients
    • 1 (28 oz.) can diced tomatoes with juice
    • 3 stalks celery, chopped
    • 1 teaspoon dried oregano
    • 2 pounds boneless, skinless chicken thighs
    • 2 cups chicken broth
    • 1 large green bell pepper, seeded and chopped
    • 2 cups chicken broth
    • 1 large green bell pepper, seeded and chopped
    • 1 teaspoon dried oregano
    • 3 cloves garlic, chopped
    • 3 stalks celery, chopped
    • 1 large onion, chopped
    • 1 large onion, chopped
    • Parsley, optional
    • 1 teaspoon dried thyme
    • Parsley, optional
    • 1 pound smoked sausage, cut into 2-inch slices
    • 1 pound extralarge shrimp, peeled and deveined
    • 1 pound smoked sausage, cut into 2-inch slices
    • 1 (28 oz.) can diced tomatoes with juice
    • 3 cloves garlic, chopped

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.

View full recipe at My Recipes

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