Slow Cooker Jambalaya

Serves: 4-6 servings

Ingredients

  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can beef broth
  • 1 (8-ounce) can tomato paste
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1½ teaspoons dried oregano
  • ½ teaspoon Tony Chachere’s Creole Seasoning
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, minced
  • 1 pound Andouille sausage, cut into slices (or use kielbasa)
  • 2 chicken breasts, cut into 1-inch pieces
  • ½ pound shrimp, peeled and deveined
  • 1½ cup white rice
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Combine 1st 12 ingredients in a 6-quart slow cooker and stir to combine.
  2. Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
  3. Cover crockpot and cook on LOW 4 to 5 hours.
  4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid through a strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
  5. Return all solids to crockpot. Stir in parsley and shrimp. Cover crockpot and cook on LOW 30 minutes.
  6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
  7. Add cooked rice to slow cooker and mix in. Serve.