Easy Slow-Cooker Jambalaya
Prep: 20 min.
Cook: 5 hr. and 30 min.
Serves: 8
Cost per serving: $3.63
2 lb. boneless, skinless chicken thighs
1 lb. smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 Tbsp. Cajun or Creole spice mix
1 tsp. dried thyme
1 tsp. dried oregano
1 lb. extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional
1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
PER SERVING: 457 Cal., 22g Fat (7g Sat.), 216mg Chol., 2g Fiber, 43g Pro., 19g Carb., 1,621mg Sod.
Kitchen tip
Choose the right sausage. Use traditional New Orleans-style andouille sausage. If you can't find it, swap in kielbasa or hot Italian sausage.