This recipe for jambalaya is cooked in the crock pot and is a wonderful meal. It has beautiful flavoring and will give your home that smell of “I spent all day over a hot stove”. This recipe will serve eight, so it is perfect for dinner guests.
CROCKPOT JAMBALAYA
*Ingredients
2 lb. boneless, skinless chicken thighs
1 lb. smoked sausage, cut into 2″ pieces
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
28 oz. canned, diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 Tbsp. cajun spice mix
1 tsp. dried thyme
1 tsp. dried oregano
1 lb. extra large shrimp, peeled and deveined
1 3/4 cups long grain rice
*Instructions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (at least 5 qt.) slow cooker. Cook on low for 5 hours.
Add shrimp and rice, raise heat to high and cook for 30 minutes more. Serve and enjoy this amazing dish!