Our Jambalaya is created with a classic ingredient trinity for Cajun & Creole cuisine—a base of onions, bell peppers and celery. The long, slow cook brings out its homey flavors (and just a little bit of a kick); the shrimp stay firm because they’re not in the pot for the full cooking time. Perfect for Mardi Gras or any day you want a nice, warm bowl of spicy deliciousness!
1 large onion, chopped
1 large stalk of celery, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
4 cloves garlic, chopped (about 2 tablespoons)
2 jalapeño peppers, seeded and chopped (about 1/3 cup)
3 Tablespoons Cajun seasoning
1 Tablespoon smoked paprika
1 1/2 pounds boneless skinless chicken thighs
3 15-ounce cans diced fire roasted tomatoes
1 1/2 cups chicken broth
1 1/2 cups white rice (uncooked)
1 1/2 pounds large shrimp, peeled and deveined
5 scallions, sliced, for garnish
- Add onion, celery, peppers, jalapeños, spices, tomatoes, chicken broth, and chicken to slow cooker. Set power to high for 6 hours.
- When there is one hour left, add rice and stir.
- When there are 30 minutes left, add the shrimp.
- Serve in bowls, garnished with sliced scallion.
Choose shrimp that are pink and firm. Look for shrimp that are already peeled and cleaned to save lots of prep time.
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