Slow Cooker Jambalaya

Preparation

1. 1
   Step 1

   Finely dice 3 ribs of celery, 1 yellow onion, 1 green bell pepper, and mince 2 cloves of garlic.

2. 2
   Step 2

   Slice 12-16 oz of smoked sausage and cube 2 boneless, skinless chicken thighs.

3. 3
   Step 3

   Place the diced celery, onion, bell pepper, garlic, sausage, and chicken into the slow cooker.

4. 4
   Step 4

   Add 1 tsp dried oregano, 1 tsp dried thyme, 0.5 Tbsp smoked paprika, 0.5 tsp cayenne pepper, and 15-20 cranks of black pepper.

5. 5
   Step 5

   Pour in 28 oz diced tomatoes with their juices and 2 cups chicken broth.

6. 6
   Step 6

   Stir all ingredients thoroughly to combine the flavors.

7. 7
   Step 7

   Cover the slow cooker and cook on low for 7 hours.

   Timer · 420 min
8. 8
   Step 8

   Stir in 2 cups of uncooked long grain white rice.

9. 9
   Step 9

   Cover and cook on high for 45 minutes until the rice is tender.

   Timer · 45 min
10. 10
    Step 10

    Stir in 0.25 bunch of chopped fresh parsley and 3 sliced green onions.

11. 11
    Step 11

    Serve the Jambalaya hot.