Name: Slow Cooker Jambalaya
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: ¾ pound boneless skinless chicken thighs; 6 ounces smoked sausage; 6 ounces frozen shrimp (41-60), tails removed; 1 Tablespoon Creole seasoning; 1 teaspoon dried oregano; 2 cups frozen cut okra; ¾ cup chopped onion; ½ cup chopped celery; ½ cup chopped green bell pepper; 2 cans Hunt’s Fire Roasted Diced Tomatoes with Garlic; ¾ chicken broth; 6 cups cooked brown rice

Ingredients

Scale

¾ pound boneless skinless chicken thighs
6 ounces smoked sausage
6 ounces frozen shrimp (41-60), tails removed
1 Tablespoon Creole seasoning
1 teaspoon dried oregano
2 cups frozen cut okra
¾ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
2 cans Hunt’s Fire Roasted Diced Tomatoes with Garlic
¾ chicken broth
6 cups cooked brown rice

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Instructions

Spray the inside of a 4-6 quart slow cooker with cooking spray.
Layer ingredients in this order – chicken, Creole seasoning, oregano, okra, onion, celery, green bell pepper, and undrained tomatoes into slow cooker.
Add broth.
Cover and cook on low for 6-8 hours
30 minutes before serving increase temperature setting to high and add frozen shrimp and smoked sausage, stir gently.
Serve with buttered brown rice and hot sauce.

Prep Time: 20 minutes
Cook Time: 8 hours