Slow Cooker Jambalaya

Jambalaya is so good....I love it. I think when you add smoked sausage or kielbasa to a dish it just flavors the whole thing. I love that stuff. Now if I wasn't living with a bunch of seafood haters, I would have added some shrimp to this but since no one likes it except me, I left it out. But if you have a NORMAL family, then by all means, add some shrimp about the last 30 minutes of cook time. Anyway...this is some good stuff right here. And making it your slow cooker makes it easy-peasy. Just throw everything in except the rice and give it stir or two during cooking! Serving it with some crusty bread just tops it off.

Slow Cooker Jambalaya



1 pound chicken boneless, skinless chicken thighs or breasts
1 pound smoked sausage ~ cut into 1/4 inch coins

2 cups chicken stock
1 10-ounce can Rotel tomatoes
1 6-ounce can tomato paste
1 onion ~ diced
1 green bell pepper ~ diced
3 stalks of celery ~ chopped
4 garlic cloves ~ minced
3 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon Cajun seasoning
1 cup rice ~ cooked on the stove top according to package directions

Place chicken and sausage into the bottom of the crock pot.

Add the bell pepper, onion, and celery.

Mix remaining ingredients together EXCEPT THE RICE, and pour over the entire mixture. Stir gently.

Cook on high for 4 - 6 hours until chicken is done.

Gently shred the chicken.

Stir in the cooked rice and serve!

 

Let's go!

 

Place the chicken and sausage 

in the bottom of the crock pot.

 

Add the chopped veggies.

 

Stir together the tomatoes, the 

tomato paste and the rest of the 

ingredients EXCEPT THE RICE 

in a medium bowl.

 

Then pour over the stuff 

in the crock pot. Gently stir.

 

Allow to cook then stir in 

the cooked rice and serve!

 

Delicious!