Ingredients
The following ingredients have 11 Servings
- 1 lb boneless, skinless chicken thighs (cut into 1" pieces)
- 12 oz package smoked sausage (or Andouille sausage, sliced)
- 28 oz can tomatoes with celery, green pepper and onion
- 1 large yellow onion (diced)
- 1 green bell pepper (seeded and diced)
- 2 celery stalks (diced)
- 5 - 6 cloves garlic (minced)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried oregano
- 3 - 4 bay leaves
- 1 Tbsp paprika
- 1 1/2 tsp dried thyme leaves
- 1/4 tsp cayenne pepper
- 1 lb shrimp (peeled and deveined )
- hot sauce (Louisiana hot sauce, or additional cayenne pepper to taste)
- green onions (sliced)
Instruction
- Add chicken, sausage, canned tomatoes including juice, onion, bell pepper, celery, garlic, Worcestershire sauce, oregano, bay leaves, paprika, thyme and cayenne pepper to slow cooker and stir to combine.
- Cook on high for 4–5 hours or 8–9 hours on low.
- Season to taste with salt and pepper and add some additional cayenne or Louisiana hot sauce to increase spiciness to desired level. Stir in peeled and deveined shrimp, cover and cook an additional 6–8 minutes, depending on size of shrimp.
- Serve this spicy flavorful jambalaya over a pile of freshly steamed rice and garnish with sliced green onion.
