Wicked Easy Slow Cooker Jambalaya
Serves: Makes 8 servings.
1 1/2 pounds boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, thawed, peeled and deveined
Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW
Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender
If I can find some reasonably priced sausage (andouille), I add that, too.
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt
Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.