You love Jambalaya But Don’t have a lot of time? Slow Cooker Jambalaya is the Perfect Answer. Try our Slow Cooker Jambalaya. Its quick and easy to make and the Ducks think its a perfect alternative to the real thing. Get your duck in a pot.
You will need at least a 7 quart slow cooker for this full recipe. If you don’t have a large slow cooker, adjust the recipe down a little.
Serving for 12
INGREDIENTS
32 ounces smoked sausage
4 boneless, skinless chicken thighs
2 28-ounce cans diced tomatoes
4 cups chicken broth
2 cups long grain white rice
6 ribs celery
2 yellow onions
2 green bell peppers
6 cloves garlic
1 bunch fresh parsley, chopped
1 bunch green onions, sliced
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon Cajun seasoning
1 tablespoon coarse ground black pepper
INSTRUCTIONS
PREPARE THE VEGETABLES
Dice:
6 ribs of celery
2 yellow onions
2 green bell peppers
Mince:
6 cloves garlic
Chop:
1 bunch fresh parsley
Slice:
1 bunch green onions
32 ounces smoked sausage
PREPARE THE MEAT
In a Sauté pan on medium-high heat:
Brown 4 boneless skinless chicken thighs for about 10 minutes
SLOW COOK
To a 7 to 8½ quart or larger slow cooker on high, add:
Diced celery
Diced onion
Chopped bell pepper
Chopped Parsley
Minced garlic
Smoked sausage
Chicken thighs
2 28-ounce cans diced tomatoes including the juice
4 cups chicken broth
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon Cajun spice
1 tablespoon coarse ground black pepper
Stir briefly.
Place the lid on the slow cooker and cook for six hours on high.
PREPARE THE RICE
30 minutes before plating (5 ½ hours in), place 2 cups of long grain white rice in the slow cooker. Cook for the last 30 minutes.
SERVE
Place Jambalaya in bowl or plate
Sprinkle with green onion slices
