For a time when you want to fill the house with the delicious scent of a home cooked meal, this slow cooker jambalaya is sure to do the trick.
- 3 ribs celery
- 1 yellow onion
- 1 green bell pepper
- 2 cloves garlic
- 12-16 ounces smoked sausage
- 2 boneless, skinless chicken thighs (options)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ Tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- Freshly cracked pepper (15-20 cranks of a mill)
- 2 15oz. cans diced tomatoes (or one 28oz. can)
- ¼ bunch fresh parsley, chopped
- 2 cups chicken broth
- 2 cups uncooked long grain white rice
- 3 green onions, sliced
- Dice up the celery, onion, and bell pepper, and mince the garlic. Add it all to the bottom of a 5 quart or larger slow cooker. Slice the smoked sausage into rounds or half moons and add those in as well. Add in the chicken thighs, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
- Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir and place the lid on the slow cooker on high for four hours.
- At this point, remove the lid just briefly enough to stir in the uncooked rice. Replace the lid and let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
- Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients. Sprinkle the sliced green onions over top, then serve.