Slow Cooker Jambalaya

Slow Cooker Jambalaya from Everyday Good Thinking, the official blog of @hamiltonbeach

This recipe is a cinch to put together and will make you look like a gourmet chef when you serve this one-pot Creole classic to your adoring family. You can recreate a New Orleans favorite at home in your slow cooker, making a seemingly complicated meal come together in just a few easy steps.

Slow Cooker Jambalaya from Everyday Good Thinking, the official blog of @hamiltonbeach

Slow Cooker Jambalaya
Serves 10
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  1. 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
  2. 1 pound andouille sausage, cut in 1/4-inch thick slices
  3. 1 can (28 oz.) crushed tomatoes
  4. 1 medium onion, chopped
  5. 1 medium green pepper, chopped
  6. 1 cup sliced celery
  7. 3 cloves garlic, minced
  8. 3 bay leaves
  9. 1 cup chicken broth
  10. 1/2 cup dry white wine
  11. 2 teaspoons Creole seasoning
  12. 2 teaspoons dried oregano
  13. 1 teaspoon salt
  14. 1 1/2 pounds raw shrimp, peeled and deveined
  15. 2 cups quick cooking rice
  1. Combine all ingredients in the slow cooker except shrimp and rice. Stir well.
  2. Cover and cook on HIGH for 4 hours or LOW for 6 hours HIGH.
  3. Stir in rice and shrimp.
  4. Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.
Everyday Good Thinking
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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

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