Slow Cooker Jambalaya Recipe

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  Celery(125g)
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  Yellow Onion(240g)
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  Bell Pepper(240g)
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  Garlic(120g)
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  Sausage, Pork, Smoked(454g)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Oregano, Dried(5g)
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  Thyme, Dried(5g)
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  Paprika, Smoked(8g)
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  Cayenne Pepper, Ground(3g)
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  Black Pepper (Freshly Cracked, 15-20 Cranks Of A Mill, $0.05)
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  Canned Diced Tomatoes(794g)
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  Low Sodium Chicken Broth(480g)
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  Parsley, Fresh
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  White Rice(480g)
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  Green Onion (Scallion)

Instructions

1. 1Gather and prep all ingredients.
2. 2Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
3. 3Add the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
4. 4Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
5. 5Place the lid on the slow cooker, turn the heat to high, and cook for four hours.
6. 6After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
7. 7Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
8. 8Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.