Meaty Slow-Cooked Jambalaya Recipe | Taste of Home

Name: Meaty Slow-Cooked Jambalaya Recipe | Taste of Home
Ingredients: 1 can (28 ounces) diced tomatoes, undrained; 1 cup reduced-sodium chicken broth; 1 large green pepper, chopped; 1 medium onion, chopped; 2 celery ribs, sliced; 1/2 cup white wine or additional reduced-sodium chicken broth; 4 garlic cloves, minced; 2 teaspoons Cajun seasoning; 2 teaspoons dried parsley flakes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 to 1 teaspoon cayenne pepper; 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links; 2 pounds uncooked medium shrimp, peeled and deveined; 8 cups hot cooked brown rice

"Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker—no skillet necessary. —Diane Smith, Pine Mountain, Georgia..."

INGREDIENTS

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1 can (28 ounces) diced tomatoes, undrained

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1 cup reduced-sodium chicken broth

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1 large green pepper, chopped

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1 medium onion, chopped

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2 celery ribs, sliced

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1/2 cup white wine or additional reduced-sodium chicken broth

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4 garlic cloves, minced

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2 teaspoons Cajun seasoning

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2 teaspoons dried parsley flakes

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1 teaspoon dried basil

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1 teaspoon dried oregano

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3/4 teaspoon salt

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1/2 to 1 teaspoon cayenne pepper

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2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

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1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links

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2 pounds uncooked medium shrimp, peeled and deveined

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8 cups hot cooked brown rice

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