1 can (28oz) fire roasted diced tomatoes, undrained
1 extra large onion, cut into 1/2 inch
2 large yellow bell peppers, cut into 1/2 inch
1-1/2 cups sliced celery
1 Tablespoon fresh thyme leaves, chopped
3/4 teaspoon ground black pepper
8oz fully cooked smoked sausage (Andouille, kielbasa or chorizo) sliced
3/4 lb boneless, skinless chicken breast, cut in to 1-1/2 inch
3/4 lb med shrimp, peeled and deveined with shell and tails intact
1-1/2 cup converted long grain rice
1/3 cup chopped parsley
Instructions
1) Combine all ingredients except chicken, shrimp, rice and parsley in a 5-quart slow cooker. Cover and cook on high for 3 hours or low for 7 hours.
2) Turn slow cooker to high and and stir in chicke, shrimp and rice. Cover and cook for 30 minutes until chicken and shrimp are cooked through and rice is tender. Stir in parsley.
Originally Submitted
3/28/2013
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