Crockpot Slow Cooker Jambalaya

Ingredients

1 White Onion diced
3 Celery ribs, diced
1 Green Bell Pepper diced
3 clove garlic diced
1 Pound(s) Smoked Sausage sliced about 1/4 inch
1 Pound(s) Chicken Breast (boneless) or chicken thigh, cut into bite-sized pieces
28 Ounce(s) Diced Tomatoes (1 can)
1 Tablespoon(s) Dried Oregano
2 Bay Leaf
1 ½ Tablespoon(s) Creole Seasoning (I like Tony Chachere’s Creole Seasoning)
1 Pound(s) Shrimp (large) shell on, thawed
1 Cup(s) Long Grain White Rice
½ Teaspoon(s) Salt (or to taste)
½ Teaspoon(s) Black Pepper (or to taste)
1 Pinch(es) Fresh Parsley chopped, for garnish

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Nutrition

• Calories 369
• Protein 34g
• Carbohydrates 14g
• Fat 19g
• Cholesterol 154mg
• Sodium 1909mg

How to make Crockpot Slow Cooker Jambalaya

• 01
  Start by tossing in Chopped onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning - mix it all up & cook on high for 3 hours or on low for 4 to 5 hours, until the veggies are tender and the chicken is cooked through.
• 02
  Add the shrimp (shells on!) & cook for an additional 30 to 45 minutes.
• 03
  While that's cooking, make some rice (this should make about 4 Cups of cooked rice).
• 04
  Then take out the bay leaves & season with salt & pepper. Garnish with Chopped fresh parsley & serve the jambalaya ladled over top or stir the cooked rice into the jambalaya.
• 05
  Enjoy - and don't forget to store any leftovers in air-tight containers in the fridge (they'll last 2-3 days)!