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Shrimp Jambalaya
Shrimp Jambalaya
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Prep Time:
40 minutes
Cook Time:
560 minutes
Total Time:
600 minutes
Slow cooker chicken and vegetable stew with orzo pasta and shrimp.
Ingredients:
  • 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 stalks celery, thinly sliced
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes, with liquid
  • 1 tablespoon white sugar
  • 0.5 teaspoon dried Italian seasoning
  • 0.25 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup uncooked orzo pasta
  • 1 pound cooked shrimp, peeled and deveined
Instructions:
  • Combine chicken, celery, green bell pepper, onion, garlic, tomatoes with their liquid, sugar, salt, Italian seasoning, cayenne pepper, and a bay leaf in a slow cooker. Cook on Low for 7 to 9 hours, covered.
  • Discard the bay leaf from the chicken mixture, then add in the orzo. Turn up the heat to high and cook for 15 minutes until the orzo is tender.
  • Add shrimp to the pan and sauté for 2 minutes until they are heated through.

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