Slow Cooker Jambalaya with Chicken, Shrimp, and Andouille

Name: Slow Cooker Jambalaya with Chicken, Shrimp, and Andouille
Total time: 280 min
Ingredients: 12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds; 1 lb (450 g) boneless skinless chicken thighs, trimmed and cut into large pieces; 1 medium yellow onion, diced, about 1 1/2 cups (225 g); 1 green bell pepper, diced, about 1 cup (150 g); 3 celery ribs, diced, about 1 cup (120 g); 4 garlic cloves, minced; 1 can (28 oz / 794 g) diced tomatoes with juices; 2 tablespoons tomato paste; 1 cup (240 ml) low-sodium chicken broth; 1 1/2 tablespoons Cajun seasoning; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper, optional; 2 bay leaves; 12 oz (340 g) large raw shrimp, peeled and deveined, thawed if frozen; 4 cups (620 g) cooked long-grain white rice, warm; 3 scallions, thinly sliced; 1/4 cup chopped fresh parsley; Hot sauce, for serving, optional; Salt; black pepper

quickierecipe.com

Make slow cooker jambalaya with smoky andouille, tender chicken, shrimp, tomatoes, and fluffy rice stirred in at the end. A hearty Louisiana-style dinner…

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Cooking tools:

Slow cooker
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon
Tongs
Fork
Skillet
Microwave
Refrigerator
Airtight container

Ingredients

12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds
1 lb (450 g) boneless skinless chicken thighs, trimmed and cut into large pieces
1 medium yellow onion, diced, about 1 1/2 cups (225 g)
1 green bell pepper, diced, about 1 cup (150 g)
3 celery ribs, diced, about 1 cup (120 g)
4 garlic cloves, minced
1 can (28 oz / 794 g) diced tomatoes with juices
2 tablespoons tomato paste
1 cup (240 ml) low-sodium chicken broth
1 1/2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, optional
2 bay leaves
12 oz (340 g) large raw shrimp, peeled and deveined, thawed if frozen
4 cups (620 g) cooked long-grain white rice, warm
3 scallions, thinly sliced
1/4 cup chopped fresh parsley
Hot sauce, for serving, optional
Salt
black pepper