This slow cooking jambalaya is the easiest meal of the week. Just put all the ingredients in the slow cooker, set the timer, and you’re ready to go! Serve this flavorful dish over white rice for a simple dinner.
Preparation time: 10 minutes
Cooking time: 3 hours
Total time: 3 hours and 10 minutes
2 pounds of boneless skinless chicken thighs
12 ounces of smoked meat sausage or andouille sausage, sliced
5 celery stalks cut into cubes
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 large yellow onion, chopped
1 tablespoon of chopped garlic
3 1/2 cups of chicken broth
6 oz of tomato paste
2 tablespoons of olive oil
3 1/2 teaspoons of creole seasoning
2 teaspoons of herbs
1 3/4 cup long grain white rice
3 large laurel leaves
HOW TO DO IT:
Drizzle olive oil in a large pan and place over medium heat.
Once the oil is hot, add the smoked sausage and cook it until it browns on the edges. Then turn off the fire.
Then, add the chicken broth and the tomato paste in a 4 to 6 quart pot, and mix until well combined.
Now add the chopped onion, celery, peppers, chopped garlic, chicken and brown sausage.
Sprinkle with the Creole seasoning and the herbs from Provence, and then add the bay leaves.
Stir the ingredients, then put the lid on the slow cooker.
Cook over high heat for 3 hours.
Then remove the chicken from the slow cooker and shred the meat.
Return the chicken to the crock pot and add the rice at this time.
Stir the ingredients, put the lid back on the slow-cooking pot and leave to cook for another hour.
Once done, give the jambalaya a good stir.
Serve and enjoy!