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  • RECIPES

Slow-Cooker Jambalaya

This easy slow cooker Jambalaya recipe is brimming with tender chicken and shrimp, spicy chorizo, and fresh vegetables. Simmered with Cajun-inspired spices, it's comfort food fit for a Mardi Gras celebration or serving any day of the year.

Servings: 12

Prep Time: 20 minutes

Cooking Time: 8-9 hours

Total Time: 8-9 hours 20 minutes

Ingredients

  • 2 lbs. Stew's Naked Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 package fully cooked Stew's Chorizo or Andouille Sausage
  • 1 can (28oz) SMT Diced Tomatoes
  • 1 cup Stew's Organic Low Sodium Chicken Broth
  • 1 large Green Pepper, diced
  • 1 medium Onion, diced
  • 2 Celery ribs, diced
  • 1/2 cup White Wine
  • 2 teaspoons Stew's Freshly Chopped Garlic
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 3/4 teaspoon Stew's Kosher Salt
  • 1/4 teaspoon Stew's Fine Ground Black Pepper
  • 1 teaspoon Stew's Cayenne Pepper
  • 1 teaspoon Stew's Garlic Powder
  • 1 teaspoon Stew's Onion Powder
  • Pinch of Stew's Crushed Red Pepper Flakes
  • 2 pounds Stew's Jumbo Peeled and Deveined Raw Shrimp 
  • 8 cups cooked Rice
  • Small bunch Green Onions chopped, for garnish

Directions

  1. Add all the ingredients except for the shrimp, rice, and green onion into a 6-qt. slow cooker. Stir well to combine. Cook, covered, on low until chicken is tender, 7-9 hours.

  2. Stir in the shrimp and cook, covered, on for about another 15 minutes. Serve over the rice and garnish with chopped green onions.

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