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Crockpot Jambalaya
Nb persons: 0
Yield:
Preparation time:
Total time:
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| 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 |
Preparation
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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