Slow Cooker Jambalaya Recipe

Ingredients

• 3 ribs celery (finely diced, 125g, $0.63)
• 1 yellow onion (finely diced, 1 cup, 150g, $0.90)
• 1 green bell pepper (finely diced, 1 cup, 150g, $0.78)
• 2 cloves garlic (minced, $0.16)
• 12-16 oz. smoked sausage* (sliced into half moons or rounds, $2.97)
• 2 chicken thighs (boneless, skinless, cubed (optional),$2.06)
• 1 tsp dried oregano ($0.06)
• 1 tsp dried thyme ($0.11)
• ½ Tbsp smoked paprika ($0.16)
• ½ tsp cayenne pepper ($0.06)
• freshly cracked pepper (15-20 cranks of a mill, $0.05)
• 1 28 oz. can diced tomatoes (or two 15 oz. cans, $1.48)
• 2 cups chicken broth** ($0.26)
• ¼ bunch fresh parsley (chopped, $0.27)
• 2 cups long grain white rice (uncooked, 370g, $0.71)
• 3 green onions (sliced, $0.36)

Instructions

1. Prep
2. Gather and prep all ingredients.
3. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
4. Add the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
5. 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 briefly.
6. Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.
7. Add
8. After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
9. Cook
10. Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
11. Fluff
12. Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.