Name: Slow Cooker Creole Jambalaya
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tablespoon neutral oil; 1 pound boneless skinless chicken thigh, cut into 1 inch piece; 1 pound andouille sausage, sliced 1/2 inch thick; 1 yellow onion, large, chopped; 1 green bell pepper, large, chopped; 3 rib celery, chopped; 4 cloves garlic, minced; 28 ounces diced tomato, with juice; 3 cups chicken broth, low sodium; 2 tablespoons cajun seasoning, salt free or low salt preferred; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 bay leaf; 0.25 0.5 teaspoon cayenne pepper, to taste; 2 cups long grain white rice, rinsed and drained; 1 pound raw shrimp, peeled and deveined; 2 tablespoons flat leaf parsley, chopped; 2 green onion, thinly sliced; Kosher salt, to taste; Hot sauce, for serving

Ready in: 4h 25 mins

Serves: 12 servings

Ingredients: 13

This slow cooker jambalaya keeps the classic Creole structure of chicken, andouille, shrimp, the onion-celery-bell pepper trinity, tomatoes, rice, and Cajun-style seasoning. The meat and vegetables simmer first, then the rice and shrimp finish in the cooker so the grains absorb the seasoned broth instead of being served separately.

Ingredients

1	tablespoon neutral oil
1	pound boneless skinless chicken thigh, cut into 1-inch piece
1	pound andouille sausage, sliced 1/2 inch thick
1	yellow onion, large, chopped
1	green bell pepper, large, chopped
3	rib celery, chopped
4	cloves garlic, minced
28	ounces diced tomato, with juice
3	cups chicken broth, low-sodium
2	tablespoons cajun seasoning, salt-free or low-salt preferred
1	teaspoon dried thyme
1	teaspoon dried oregano
2	bay leaf
¹⁄₄ - ¹⁄₂	teaspoon cayenne pepper, to taste
2	cups long-grain white rice, rinsed and drained
1	pound raw shrimp, peeled and deveined
2	tablespoons flat-leaf parsley, chopped
2	green onion, thinly sliced
•	kosher salt, to taste
•	hot sauce, for serving

Instructions

1.	Heat the oil in a large skillet over medium-high heat, then brown the chicken and andouille in batches until the sausage edges color and the chicken is lightly seared.
2.	Transfer the browned meat to a 6-quart slow cooker and add the onion, bell pepper, celery, garlic, diced tomatoes with their juice, chicken broth, Cajun seasoning, thyme, oregano, bay leaves, and cayenne.
3.	Cover and cook on High for 2 1/2 to 3 hours, or on Low for 5 to 6 hours, until the chicken is tender and the vegetables have softened.
4.	Stir in the rinsed rice, cover, and continue cooking on High for 45 to 60 minutes, stirring once halfway through, until the rice is just tender and most of the liquid is absorbed.
5.	Fold in the shrimp, cover, and cook for 10 to 15 minutes, until the shrimp are opaque and cooked through.
6.	Discard the bay leaves, taste for salt, and let the jambalaya stand uncovered for 5 minutes to settle.
7.	Serve hot, finished with parsley, green onions, and hot sauce.