Cook Time: 5 hours
Serves: 8
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound smoked turkey sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound shrimp, peeled and deveined
1 3/4 cups long-grain rice, I used brown
Directions
Combine all ingredients except for rice and shrimp in Crock Pot.
Cover and cook for 5 hours on low.
Add shrimp and rice and turn the heat to high. Cook an additional 30 minutes (for white rice) and 45-60 minutes for brown rice. The longer you let it cook on high, the more liquid will dissolve, so it's all based on preference.
Enjoy!
This dish is so yummy, I added a little bit of crushed red pepper flakes at the end to give it a kick.
Recipe adapted from: http://www.americanfamily.com/recipes/easy-slow-cooker-jambalaya/43136
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