Jambalaya - Slow Cooked Version
The best thing about this quintessential New Orleans dish is that it can be very easy to make, especially if you have a slow cooker.
1 ½ cups of uncooked brown rice
2-3 three teaspoons of Cajun seasoning
2 cups of chicken broth (low sodium)
½ pound of shredded chicken
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion, diced
3 cloves of garlic, minced
1lb uncooked shrimp, peeled and de-veined
1 can (28. oz) of canned tomatoes
1 small package (14 oz) of smoked sausage
Salt and pepper to taste
1. Slice sausage into small (about 1/4 inch) sizes. Spray the inside of your slow cooker with cooking spray.
2. Add all of the ingredients into the pot, except for the shrimp.
3. Stir to combine everything. Let cook for about three to four hours on high heat.
4. Check to see if rice is already done (i.e. if it's already tender). Should your rice turn out to be too dry, add water or chicken broth if needed.
5. Once the rice is done, remove the tails from the shrimp and place into crockpot along with the rice. Cook for an additional 15 to 20 minutes.