Slow Cooker Jambalaya

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When I make jambalaya, I typically like to caramelize the vegetables with some butter in a dutch oven, and then add everything else and cook for an afternoon, but I was feeling a little less than motivated, so woohoo! Slow cooker! This is a lot of food, so if you don’t cook for 6 or if your slow cooker is smallish, you can halve this recipe. If you don’t have a slow cooker, you can use a stock pot or dutch oven on your stove instead.

  • 1 lb boneless chicken breast or thigh (organic and purchased before the government shutdown, preferably.)
  • 1 lb Andouille sausage
  • 1 lb cooked shrimp
  • 6 stalks celery w/leaves
  • 2 large onions
  • 6 cloves minced garlic
  • T flat leafed parsley
  • 1 c green pepper
  • 1 can diced tomatoes
  • 10 slow roasted tomatoes
  • 32 oz chicken broth
  • 1/3 cup tomato paste
  • 2 t hot sauce
  • 3 T Worcestershire sauce
  • 1 T fresh oregano
  • 3 T fresh basil
  • 1/4 t cinnamon
  • 1/4 t allspice
  • 3 T fresh thyme
  • 3 bay leaves
  • 1 t smoked paprika (optional)
  • “Cajun seasoning”, or:
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 c sprouted rice
  • 1 c quinoa
  • 1 c butternut squash (optional)

Cut the sausage and chicken into bite sized pieces.

Put everything but the shrimp, parsley and green pepper in the slow cooker. Set it on low for about 5 hours, on high for about 3 hours.

If you are cooking on low, turn up to high, and stir in the sprouted rice, quinoa, and sweet pepper.

Cook for 25 more minutes, or until the rice is tender.

Stir in the shrimp and parsley before serving.

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3 thoughts on “Slow Cooker Jambalaya

    • 🙂 sooo much left over. Half of it went into the freezer as soon as it had cooled down. There’s enough for the whole weekend left in the fridge. I do believe we will be having some leftovahs!

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