Slow Cooker Jambalaya

jambalaya-011

Slow Cooker Jambalaya

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound fully cooked andouille sausage links, cubed
  • 4-5 chicken thigh, skins removed
  • 1 can (8 ounces) tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 1 cup chicken broth
  • 1 celery rib with leaves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • Β½ teaspoon dried thyme
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice
  1. In a 5-qt. slow cooker, combine all the ingredients except the shrimp and rice.
  2. Cover and cook on low for 6-7 hours or until chicken is cooked through and no longer pink.
  3. Remove chicken thighs and set aside.
  4. Add shrimp. Cover and cook an additional 15 minutes until shrimp are heated through.
  5. Once chicken thighs are cool enough to handle, remove meat from the bone and shred. Return chicken to the slow cooker.
  6. Remove and discard bay leaves before serving.
  7. Serve over rice.
  8. Serves 8