Slow Cooker Jambalaya With Chicken And Sausage Food

SLOW COOKER JAMBALAYA WITH CHICKEN AND SAUSAGE

Steps:

• Drizzle the olive oil into a large pan, then place it over medium heat.
• Once the oil is hot, add in the smoked sausage, and cook it until it browns around the edges. Then turn off the heat.
• Next, add the chicken broth and tomato paste into a 4-6 qt slow cooke, and mix until well combined.
• Now add in the diced onion, celery, bell peppers, minced garlic, chicken, and brown sausage.
• Sprinkle in the creole seasoning and herbs de provence, then toss in the bay leaves.
• Stir the ingredients, then place the lid on the slow cooker.
• Cook on high for 3 hours.
• Next, remove the chicken from the slow cooker, and shred the meat.
• Toss the chicken back into the slow cooker, and also add the rice at this time.
• Stir the ingredients, place the lid back on top of the slow cooker, and let cook for an additional hour.
• Once done, give the jambalaya a nice stir.
• Serve and enjoy!

SLOW COOKER JAMBALAYA

Steps:

• Add the shrimp and cook on high: Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
• Cook the rice: While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method . When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.)

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

MEATY SLOW-COOKED JAMBALAYA

Steps:

• In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours., Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.