Slow Cooker Jambalaya

Slow Cooker Jambalaya
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
  • 1 pound andouille sausage, cut in 1/4-inch slices
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons Creole seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 2 cups quick cooking rice

Directions

  1. In a slow cooker crock, combine all ingredients except shrimp and rice. Stir well.
  2. Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
  3. Stir in rice and shrimp.
  4. Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.

Serves: 10-12

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