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Slow Cooker Jambalaya


  • Author: Michelle Burns
  • Yield: 8 1x

Ingredients

Scale
  • 4 chicken thighs, skinless, boneless, cut into 1 inch chunks
  • 1 pound andouille sausage, sliced
  • 1 can (28 oz) diced tomatoes
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 4 stalks celery, thinly sliced
  • 1 cup veggie broth
  • 1/2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 Tbs Cajun seasoning (Tony Chachere's)
  • 1/2 tsp cayenne pepper
  • 1 pound shrimp (13-15 count) (OPTIONAL) peeled, deveined
  • 1 tsp Filé

Instructions

  • Add all the ingredients except shrimp and filé into the slow cooker and stir.
  • Cook on low for 7-8 hours (high 3-4 hours).
  • In the last 15 minutes, add in the shrimp and thickening if needed (cornstarch or flour and water)
  • Sprinkle filé on top when serving.
  • Serve over rice.

Notes

Source: therecipecritic.com

Nutrition

  • Serving Size: 2 cups
  • Calories: 692
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