Slow Cooker Jambalaya

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Ingredients
  

First 10 - Cook long-time in the slow cooker

  • 1 white onion diced
  • 3 ribs celery diced
  • 1 green bell pepper diced
  • 3 cloves garlic diced
  • 1 pound smoked sausage sliced about 1/4 inch
  • 1 pound boneless chicken breasts and/or thighs cut into bite-sized pieces
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 tablespoons Creole seasoning I like Tony Chachere’s Creole Seasoning

Cook on the side and/or at the last minute

  • 1 pound large shrimp cooked, shelled, deveined (Sam's has some) in frozen section (or uncooked)
  • 1 cup long grain white rice uncooked
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Combine the first ten ingredients into the slow cooker. Stir together well.
  • Cook on high for 3 hours or on low for 4 to 5 hours. You are ready to move onto the next step when the veggies are very tender and the chicken is cooked through and you can pull it easily apart.
  • Cook the rice: Cook rice according to the package direction. When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.)
  • Add cooked (or raw), peeled, shrimp in last 10 minutes to heat through
  • Taste and season: Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Either peel the shells off the shrimp now, or serve with the shells on and instruct guests to remove the shells as they eat.
  • Stir the cooked rice into the jambalaya, or serve the jambalaya ladled over top the rice.

Notes

Leftovers will keep in the fridge in air-tight containers for 2 to 3 days and then the shrimp start to really break down. This dish doesn’t freeze particularly well. The combination of rice, shrimp, and sauce doesn’t reheat easily without making the shrimp very rubbery.