Slow-Cooker Jambalaya
Adapted from [Allrecipes|http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/] and [Emeril Lagasse via Food Network|http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html]
Yields: 6-8 servings
Ingredients
- 2 (14.5oz) cans diced tomatoes, undrained
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, sliced
- 1 (14.5oz) can chicken broth
- 2t worcestershire sauce
- 1lb chicken breast, chopped into bite-sized pieces
- 12oz smoked sausage (andouille is traditional, but very spicy. I used regular smoked sausage), sliced
- 2 bay leaves
- 2t Cajun seasoning (up to 1T if you like it hot)
- 2t sugar
- 1/2t dried thyme
- 1lb uncooked shrimp, peeled, deveined, tails removed
- 2T fresh flat-leaf parsley, finely chopped, for serving
- salt and pepper, to taste
Instructions
Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste. To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.