When the whole Slivensky crew is down at the beach together we love to try new recipes with fresh seafood, especially shrimp. Although it took forever for my rice to cook up, it was a delicious recipe that I will be making again! (Be sure to see my notes/tips below.)
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 mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound extra large shrimp, peeled and deveined
- 1 3/4 cups long-grain rice
- Parsley, optional
Directions
- Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large slow cooker. Cook on low for 5 hours.
- Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Tips from a Kitchen of Reality
- I don’t like celery so I didn’t use it, just used more peppers.
- I used less chicken and more shrimp because that’s what we wanted.
- My rice was still crunchy after 30 minutes…and 45 minutes… next time I will either buy a different fast cooking rice OR pre cook the rice on the stovetop using the broth of the jambalaya and then mix it all back in together.
**Recipe from www.americanfamily.com**
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