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Simple Slow Cooker Jambalaya
Simple Slow Cooker Jambalaya
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Prep Time:
19 minutes
Cook Time:
270 minutes
Total Time:
289 minutes
Savory jambalaya with andouille sausage, chicken, and shrimp cooked with flavorful rice and vegetables - a hearty and satisfying dish for all.
Ingredients:
  • 2 pounds chicken thighs, cut into bite-size pieces
  • 1 pound andouille sausage, sliced
  • 1 (12 ounce) package mirepoix (diced celery, carrots and onions)
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 0.5 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 cups Swanson® Chicken Broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups converted long-grain white rice
  • 1 tablespoon chopped fresh parsley
Instructions:
  • In a slow cooker, mix chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano. Cook on High for 4 to 5 hours until chicken is tender, stirring occasionally. In the last 30 minutes, add rice and shrimp, stir, and then turn off the slow cooker.
  • Cover and let the rice rest for a minimum of 15 minutes to soak up the remaining liquid. Add a sprinkle of fresh parsley for extra flavor, if preferred.

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