I cook this in a regular Dutch oven, simmering for a few hours. The only change is that I add a little olive oil at the beginning to sautee the vegetables. The broth and tomato juices make plenty of liquid to fully cook the rice. The spices are delicious. I'm making this for the 3rd time and would definitely serve to guests!
Easy Slow-Cooker Jambalaya
Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way.
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- Calories: 457
- Fat: 22g
- Saturated fat: 7g
- Protein: 43g
- Carbohydrate: 19g
- Fiber: 2g
- Cholesterol: 216mg
- Sodium: 621mg
- 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
- 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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