Slow Cooker Jambalaya

Ingredients

• 1 onion (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 3 celery stalks (diced)
• 6 garlic cloves (minced)
• 1.5 lb chicken thighs (skinless, cut into large pieces)
• 20 oz kielbasa (cut into 1-inch pieces; turkey kielbasa may be used instead)
• 1 tbsp Worcestershire sauce
• 2 tbsp paprika
• 1 tbsp dried oregano
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp cayenne pepper (optional, for some heat)
• 1 tsp black pepper
• 1 tsp sea salt
• 2 cup chicken broth (low-sodium)
• 28 oz crushed tomatoes
• 2 bay leaves
• 1 lb shrimp (raw, peeled and deveined)
• 4 cup white rice (cooked)

Steps

1. 1

   Add the diced onion, green and red bell peppers, celery, minced garlic, chicken thighs, and kielbasa to the slow cooker.

2. 2

   Add the Worcestershire sauce, paprika, dried oregano, garlic powder, onion powder, cayenne pepper if using, black pepper, sea salt, chicken broth, and crushed tomatoes. Stir well, then lay the bay leaves on top.

3. 3

   Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.

4. 4

   Stir in the shrimp. Cover and cook on HIGH for 10 minutes, until the shrimp are pink and opaque.

5. 5

   Stir in the cooked white rice. Cover and cook on HIGH for another 10 minutes, or until the jambalaya reaches your desired consistency.

6. 6

   Remove the bay leaves and serve warm.

Notes

The source provides alternative slow-cooker settings and a range for the initial cook time. It does not specify the shrimp's initial doneness or a specific target consistency beyond personal preference.

Nutrition per serving

• main
• slow-cooker
• dinner
• gluten-containing
• contains-shellfish
• fall
• comfort-food