Slow Cooker Jambalaya
What You Will Need
Ingredients
- 1 white onion, diced
- 3 celery ribs, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 lb. smoked sausage, sliced
- 1 lb. boneless skinless chicken thighs, cut into bite sized pieces
- 1 (28 oz.) can diced tomatoes
- 1 lb. large shrimp, peeled and deveined
- 4 cups cooked white rice
- chopped parsley, for garnish
Seasoning
- 1 ½ Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
- 1 Tbsp. dried oregano
- 2 bay leaves
- 1 ½ Tbsp. Creole seasoning
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Add the Lee Kum Kee Chiu Chow Style Chili Oil, onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Mix until combined.
-
Cook on high for 3 hours. The vegetables should be tender and the chicken is cooked through.
-
Add the shrimp to the slow cooker. Stir and cover. Cook on high for another 30 to 45 minutes until the shrimp are cooked through.
-
Remove bay leaves from the jambalaya. Season with salt and pepper to taste and stir the cooked rice into the jambalaya. Garnish with fresh chopped parsley and enjoy!
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