This slow-cooked version of a Louisiana favorite leans on smoky andouille and juicy shrimp for maximum flavor. A nod to African jollof and Spanish paella, jambalaya is a genius way to transform rice into a satisfying one-pot dish.
Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
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Photograph by Christopher Testani
Courtesy of Food Network Magazine
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