Jambalaya

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound andouille sausage, sliced 1/2 inch thick
  • 2 green bell peppers, chopped
  • 2 stalks celery, sliced
  • 1 bunch scallions, chopped
  • 1 28 -ounce can diced tomatoes
  • 1 cup converted rice
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons Cajun seasoning
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pound large shrimp, peeled and deveined
  • Chopped fresh parsley, for topping
Directions

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.

Photograph by Christopher Testani


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    This recipe is featured in:

    Slow-Cooker Meals