How to make slow cooker jambalaya

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What if you could come home to a crazy delicious meal that only needs a few minutes of work? With the recipe below, you can. This recipe for slow cooked jambalaya may surprise you with how tasty it is. In addition, it will show you just what your slow cooker can really do.
Yes, you will have to make some small additions to it once you get home. Those additions, however, will only take a few minutes to cook so you'll have time to relax with a glass of wine before dinner. Other than those few additions, there's very little you have to do. With this recipe there's no browning, no sautéing and virtually no extra work. Instead, you get to enjoy an easy and delicious meal.
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Cooktop Cove
Slow Cooker Jambalaya
6
10 minutes
6 hours and 30 minutes
6 hours and 40 minutes
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped in a small dice
1 large green bell pepper, seeded and chopped in a small dice
3 stalks celery, cut in a small dice
1 28-ounce can diced tomatoes, with juice
3 cloves garlic, minced
2 cups chicken stock
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound jumbo shrimp, peeled and deveined
1-3/4 cups long-grain rice
2 tablespoons fresh parsley, minced
In the bottom of a 6-quart slow cooker combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken stock, Cajun seasoning, thyme and oregano.
Put the lid on and cook on low for 5 hours.
Add shrimp and rice to the slow cooker and stir.
Place the lid back on, turn the heat to high and cook for an additional 1 hour and 30 minutes.
Stir and sprinkle with chopped parsley just before serving.
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