Simple Slow Cooker Jambalaya
Description
In this simple slow-cooker jambalaya recipe, smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice, vegetable, and spice mixture.
Ingredients
•
2 pounds chicken thighs, cut into bite-size pieces
•
2 (14 1/2 ounce) cans diced tomatoes, undrained
•
1 pound andouille sausage, sliced
•
2 cups Swanson® Chicken Broth
•
1 (12 ounce) package mirepoix (diced celery, carrots and onions)
•
1/2 cup chopped green bell pepper
•
3 cloves garlic, minced
•
1 tablespoon Cajun seasoning
•
1 teaspoon dried thyme
•
1 teaspoon dried oregano
•
1 pound uncooked medium shrimp, peeled and deveined
•
2 cups converted long-grain white rice
•
1 tablespoon chopped fresh parsley
Directions
1
Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.
2
Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.