Meaty Slow Cooked Jambalaya Recipe

Ingredients

1 can (28 ounces) diced tomatoes, undrained1 cup reduced-sodium chicken broth1 large green pepper, chopped1 medium onion, chopped2 celery ribs, sliced1/2 cup white wine or additional reduced-sodium chicken broth4 garlic cloves, minced2 teaspoons Cajun seasoning2 teaspoons dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano3/4 teaspoon salt1/2 to 1 teaspoon cayenne pepper2 pounds boneless skinless chicken thighs, cut into 1-inch pieces1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links2 pounds uncooked medium shrimp, peeled and deveined8 cups hot cooked brown rice

Preparation

In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.

Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.