Jambalaya | Recipe Cart
Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving bowl
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
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