Slow Cooker Jambalaya

A Canadian slow cooker version of a Cajun classic.

Slow Cooker Jambalaya
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8 servings
Ingredients
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 yellow (or green) pepper, diced
  • 3 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 1 pound boneless skinless chicken breasts, cut in bite size chunks
  • 1 pound kielbasa or other smoked sausage, cubed
  • 2 cans (19 oz each) tomatoes
  • 1 can (5½ oz) tomato paste
  • 1 cup chicken broth
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • ½ teaspoon cayenne pepper
  • ½ - 1 teaspoon hot sauce
  • 2 bay leaves
  • 1 pound peeled cooked shrimp
Instructions
  1. Combine all ingredients except for shrimp in 5 quart (or larger) slow cooker.
  2. Cook on low for 6 to 8 hours. Stir in shrimp during the last 15 minutes.
  3. Remove bay leaves. Serve with rice.

 

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