Stew: Slow Cooker Jambalaya

Ingredients

1 pound boneless skinless chicken thighs, cut into pieces

1 pound andouille sausage, sliced

1 onion, chopped

1 green bell pepper, chopped

3 celery stalks, chopped

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

1 cup chicken broth

2 teaspoons Cajun seasoning

1 teaspoon thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1 cup long-grain rice

1 pound shrimp, peeled and deveined

Fresh parsley, chopped (for garnish)

Directions

Place the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, and cayenne pepper in a slow cooker.
Cook on low for 7-8 hours or on high for 3-4 hours.
In the last 30 minutes of cooking, stir in the rice and shrimp.
Continue cooking until the rice is tender and the shrimp are pink and opaque.
Garnish with chopped parsley before serving. This Slow Cooker Jambalaya offers a flavorful and spicy mix of chicken, sausage, and shrimp, making it a robust and satisfying dish.

Never Lose Track of Your Favorite Recipes.