Meaty Slow-Cooked Jambalaya

By á-382

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup reduced-sodium chicken broth
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 4 garlic cloves, minced
• 2 teaspoons Cajun seasoning
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 to 1 teaspoon cayenne pepper
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
• 2 pounds uncooked Uncooked Medium Shrimp, peeled and deveined
• 8 cups hot cooked brown rice

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender.
2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).