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Slow Cooker Jambalaya
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
1 pound andouille sausage, cut in 1/4-inch slices
1 can (28 ounces) crushed tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1 cup sliced celery
3 cloves garlic, minced
3 bay leaves
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons Creole seasoning
2 teaspoons dried oregano
1 teaspoon salt
1 1/2 pounds raw shrimp, peeled and deveined
2 cups quick cooking rice
Directions
In a slow cooker crock, combine all ingredients except shrimp and rice. Stir well.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
Stir in rice and shrimp.
Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.
Serves:
10-12
Slow Cooker Jambalaya
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
1 pound andouille sausage, cut in 1/4-inch slices
1 can (28 ounces) crushed tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1 cup sliced celery
3 cloves garlic, minced
3 bay leaves
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons Creole seasoning
2 teaspoons dried oregano
1 teaspoon salt
1 1/2 pounds raw shrimp, peeled and deveined
2 cups quick cooking rice
Directions
In a slow cooker crock, combine all ingredients except shrimp and rice. Stir well.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
Stir in rice and shrimp.
Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.
Serves:
10-12
RECIPE TAGS
6 Quart Slow Cookers
Main Course
Slow Cooker
Soups, Stews and Chili
Shrimp
Chicken
Sausage
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