Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Total time: 21600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 tsp cayenne pepper; 1/2 tsp ground black pepper; 1 tsp salt; 2 tsp fresh thyme; 12 oz diced some boneless chicken breast; 2 tbsp veggie oil; 2 medium chopped onions; 2 clove minced garlic; 2 bell peppers; 2 celery stalks; 2/3 cup smoked ham; 1 cup chorizo sausage; 14 oz canned chopped tomatoes; 1 cup chicken stock; 1 lb frozen cooked shrimp; 3 cup cooked rice; 2 oz tomato paste; 2/3 cup chives for garnish; 1 cup sweet corn

Jon Zatkoff @jonzatkoff

Slow Cooker Jambalaya

Jon Zatkoff @jonzatkoff

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Ingredients

6 hours

6 servings

1/2 tspcayenne pepper
1/2 tspground black pepper
1 tspsalt
2 tspfresh thyme
12 ozdiced some boneless chicken breast
2 tbspveggie oil
2 mediumchopped onions
2 cloveminced garlic
2bell peppers
2celery stalks
2/3 cupsmoked ham
1 cupchorizo sausage
14 ozcanned chopped tomatoes
1 cupchicken stock
1 lbfrozen cooked shrimp
3 cupcooked rice
2 oztomato paste
2/3 cupchives for garnish
1 cupsweet corn

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Steps

6 hours

1

Combine all ingredients, except rice in slow cooker. Cook on low heat for 6 hours or high heat for 3 hours. If using raw shrimp add to slow cooker with 30 min remaining.
2

Cook rice separately.
3

Mix rice and slow cooker in a large bowl. Keep separate if you are storing the jambalaya.
4

Portion mixture and garnish with chives.