Slow-Cooker Jambalaya

By ashleyeraas

Ingredients

• 1 lb. sausage (andouille, kielbasa or smoked sausage), sliced
• 1 lb. boneless, skinless chicken breasts, 1/2" cubes
• 1 cup green bell pepper, diced
• 1 cup red or orange bell pepper, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1/3 cup fresh parsley, chopped
• 1 cup chicken broth
• 1 (14.5 oz) can fire roasted tomatoes, drained but not rinsed
• 1 (6 oz.) can tomato paste
• 1 bay leaf
• 1/4 tsp. cayenne pepper or crushed red pepper
• 1/4 tsp. paprika
• 3/4 tsp. ground pepper
• 3/4 tsp. salt
• 5 oz. frozen, cooked shrimp
• Up to 4 cups cooked white rice (1/2 cup cooked per serving)
• Hot sauce or crushed red pepper for serving

Details

Servings 1
Adapted from spoonful.com

Preparation

Step 1

To a crock pot, add one cup each: diced red and green bell peppers, celery and onion. Add 2 cloves of minced garlic and1/3 cup chopped fresh celery. Add 1 (14.5 oz.) can of drained but not rinsed diced fire-roasted tomatoes,1 can (6 oz.) tomato paste and 1 cup of chicken broth. Season with 1 bay leaf, 1/4 tsp. cayenne pepper or crushed red pepper (more or less to adjust spiciness), 1/4 tsp. paprika, 1/2 tsp. ground pepper, 1/2 tsp. salt. Stir in the pot until well blended.

2
Cut boneless, skinless chicken breasts into 1/2" cubes and sprinkle over with 1/4 tsp. each of salt and pepper, tossing to coat. Add to the crock pot.

Cut sausage into rounds or half-moons (if serving to children) and add to crock pot.



3
Cook in slow-cooker for 2h 45min on high or 5h 30min hours on low. Add cooked shrimp to the crock-pot and cook for an additional 15min on high or 30min on low.

During last half-hour of cooking, prepare rice in a separate pot (1/2 cup cooked rice per serving).

4
For each serving, put white rice in a bowl and top with jambalaya. Add hot sauce or additional spices to individual bowls to adjust spiciness to taste.