slow cooker jambalaya
Fish & Seafood
Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning, and then your slow cooker will work its magic and deliver a tasty meal at the end of the day.
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 4 ounces smoked turkey sausage, chopped
- 3 cups chopped fresh collard greens (see tip)
- 1 ¼ cups chopped green bell pepper
- 2 stalks celery, thinly sliced (1 cup)
- ¾ cup chopped onion
- 1 (28 ounce) can no-salt-added crushed tomatoes, undrained
- 1 tablespoon quick-cooking tapioca
- 4 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 1 teaspoon crushed red pepper
- 8 ounces frozen peeled and deveined medium shrimp, thawed
- 2 cups hot cooked brown rice
- chopped fresh parsley
Directions:
- Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.
- Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
- If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.
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