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  • Melissa Stokes

    slow cooker recipes 2 pounds boneless, skinless chicken thighs 1 pound smoked sausage, cut into 2-inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz.) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 tablespoon Cajun or Creole spice mix 1 teaspoon dried thyme 1 teaspoon dried oregano 1 pound extralarge shrimp, peeled and deveined 1 3/4 cups long-grain rice Parsley, optional

  • Francesca Manning

    Crock-Pot Jambalaya ingredients 2 pounds boneless, skinless chicken thighs 1 pound smoked sausage, cut into 2-inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz.) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 tablespoon Cajun or Creole spice #slow-cooker #recipe #crockpot #recipes #healthy

  • Evelyn B

    Slow cooker jambalaya 2 lb boneless, skinless chicken thighs 1 pound smoked sausage, cut into 2-inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz.) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 tablespoon Cajun or Creole spice mix 1 teaspoon dried thyme 1 teaspoon dried oregano 1 lb shrimp, peeled and deveined 1 3/4 cups long-grain rice

  • Jennifer Sauder

    Easy Slow-Cooker Jambalaya : Ingredients: 2 pounds frozen boneless, skinless chicken thighs, 1 pound smoked sausage, 1/2” slices, 1 large onion, chopped,1 large green bell pepper, seeded and chopped, 3 stalks celery, chopped, 1 (28 oz.) can diced tomatoes with juice, 3 cloves garlic, chopped, 6-8 cups chicken broth, 1 tablespoon Cajun or Creole spice mix, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1-3/4 cups long-grain brown rice, Parsley, optional. Directions: Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add rice; raise heat to high and cook until tender, about 2 hours after Crock Pot reaches high temp. Sprinkle with chopped parsley, if desired.

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