July 22, 2014
We believe the best jambalaya (or any soup/stew) is best when cooked slowly at a low temperature to allow all the flavors to develop.
So, what better way than in a slow cooker? This recipe may be an unconventional way to make jambalaya but after you try it you just may never make it any other way!
5 hours 30 minutes
5 hours 50 mins
Yield: 8 servings
- 2 pounds boneless, skinless chicken thighs
- 1 pound smoked sausage, cut into 2-inch slices
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1 (28 oz.) can diced tomatoes with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole spice mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound large shrimp, peeled and deveined
- 1-1/2 cups long-grain rice
1. Combine all ingredients EXCEPT shrimp and rice in a large slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more.