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Slow Cooker Jambalaya

By MarvinJanuary 26, 2017

Type of dish: Dinner
Servings: 6
Equipment: Slow Cooker (crockpot), Sauté Pan

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 lb andouille (or kielbasa) sausage, cut into thick slices
  • 1 (28 oz) can diced tomatoes with juice
  • 1 large onion, chopped
  • 2 red bell peppers, seeded and chopped
  • 2 small jalapeños, cut in half, seeded and chopped
  • 1 cup fresh parsley, chopped
  • 1½ cups celery, chopped
  • 3 cups chicken broth or stock
  • 2 tsp dried oregano
  • 2 tsp Cajun seasoning
  • 1 tsp cayenne powder
  • ½ tsp dried thyme
  • 1 lb cooked shrimp without tails
  • sea salt to taste
  • 1½ cups long grain white rice (optional)

Instructions:

  1. Sauté chicken and sausage on medium heat until browned.
  2. Add onion and bell peppers and continue to cook for 5 minutes.
  3. Transfer to slow cooker with remaining ingredients except salt and shrimp,
  4. Cover and cook on low for 7 to 8 hours.
  5. If using white rice, add after 5½ hours. with an additional cup of stock.
  6. When the rice is completely cooked taste for salt, add shrimp and warm through (about 5 minutes).

Enjoy!

Recipe credit: https://chriskresser.com/recipe-slow-cooker-jambalaya/

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