Slow Cooker Jambalaya

Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal. Since Mardi Gras is just around the corner, my belly has been craving all those wonderful New Orleans foods.

Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal. Since Mardi Gras is just around the corner, my belly has been craving all those wonderful New Orleans foods.


Ingredients
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can beef broth
  • 1 (8-ounce) can tomato paste
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, minced
  • 1 pound Andouille sausage or use kielbasa, cut into slices
  • 2 chicken breasts, cut into 1-inch pieces
  • 1/2 pound shrimp, peeled and deveined
  • 1 1/2 cup white rice
  • 1 tablespoon chopped fresh parsley


Instructions
  1. Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
  2. Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
  3. Cover crock pot and cook on LOW 4 to 5 hours.
  4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
  5. Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
  6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
  7. Add cooked rice to slow cooker and mix in. Serve.

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