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1
In a skillet, heat oil over medium high heat.
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Add sausage and cook, breaking up with a spoon, until no longer pink.
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3
Transfer to slow cooker stoneware with a slotted spoon.
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4
In same pan, lightly brown chicken and transfer to stoneware with a slotted spoon.
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5
Drain off all but 1 tablespoons fat in pan.
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6
Reduce heat to medium.
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Add onions and celery and cook, stirring, until softened.
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8
Add garlic, salt, pepper, thyme and oregano and cook, stirring, for 1 minute.
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9
Add bay leaf, chicken stock, tomatoes and Worcestershire sauce and bring to a boil.
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10
Transfer to slow cooker.
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11
Add rice and stir.
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12
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
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13
Add shrimp and hot pepper, if using.
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14
Cover and cook on HIGH for 15 to 20 minutes or until shrimp are heated through.
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15
Discard bay leaf and serve.
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16
TIP:.
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17
For a more authentic Jambalaya, substitute thinly sliced andouille, a Louisiana smoked sausage, for the hot Italian sausage.
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18
Since andouille is quite strongly flavored, use only 1/2 lb.
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19
Add along with the chicken, without browning.
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20
Large cans of tomatoes come in 28 oz.
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(796 mL) and 35 oz (980 mL).
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In this recipe use the 28 oz.
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(796 mL) size.
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24
If you are using the 35 oz.
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(980 mL) size, drain off 1 cup liquid before adding to recipe.
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To cook shrimp, immerse shrimp, in shells, in a large pot of boiling salted water.
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Cook over HIGH heat, until the shells turn pink, about 2 to 3 minutes.
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28
Allow to cool, then peel and devein.
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29
The 150 best Slow Cooker recipes Judith Finlayson.
