Chicken, Shrimp and Sausage Jambalaya

Chicken, Shrimp and Sausage Jambalaya

This recipe is gluten free.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 pound 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 tbsp Cajun or Creole spice mix
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 pound extralarge shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  • Parsley, optional

Directions

  1. 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.
  2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.