Big Easy Jambalaya in Slow Cooker

Submitted by Granny-Nell Hutchins on June 28, 2017 - 2:20pm

Summary

Yield
Prep Time5 minutes
CategoryMain Dish
CuisineCreole
TagsSlow Cooker, Shrimp, Jambalaya, easy, Chicken

Description

Ingredients

  • 1 can (28 oz) fire-roasted diced tomatoes (undrained)
  • 1 extra large onion, (cut in 1/2 inch dice)
  • 2 large yellow bell peppers, (cut in 1/2 inch dice)
  • 1 1/2 cups Sliced celery
  • 1 cup chicken broth
  • 1 tbsp fresh thyme leaves
  • 1 1/2 tsps dried thyme (as substitute for fresh thyme)
  • 1 tbsp garlic
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 pkg 8 oz. fully cooked smoked sausage
  • 3/4 lb boneless, skinless chicken breasts
  • 3 lbs medium shrimp, peeled and deveined
  • 1 1/2 cups converted long-grain rice
  • 1/3 cup chopped parsley

Instructions

 

Combine all ingredients, except chicken, shrimp, rice and parsley, in a 5-qt. or larger slow cooker. Cover and cook on high 3 hours or low 7 hours.
Uncover turn slow cooker to high and stir in chicken, shrimp, and rice. Cover; continue to cook 30 minutes or until chicken and shrimp are cooked through and rice is tender. stir in parsley.

Notes

 Recipe submitted by Liza Hutchins Kay.

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