SLOW COOKER CREOLE JAMBALAYA

Slow Cooker Creole Jambalaya image

Provided by Donna Graffagnino

Categories Seafood

Time 4h30m

Number Of Ingredients 19

1 lb boneless skinless chicken breasts
**or**
1 lb raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
1 lb andouille sausage, halved and sliced
1 lb diced ham seasoning (i like the mini)
1 can(s) (28 oz) diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c celery, chopped
4 c chicken broth, divided
2 tsp dried oregano
2 tsp dried parsley
2 tsp creole seasoning (tony chachere's)
1 tsp cayenne pepper
1 tsp dried thyme
1 can(s) v-8 juice, 10.5 oz.
1 1/2 tsp liquid crab boil (optional)
2 1/2 c raw converted rice (zatarain's or uncle ben's)
chopped fresh parsley or sliced green onion for garnish

Steps:

1. In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
4. Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
5. Garnish with fresh parsley or green onions.