Prep: 20 minutes | Cook: 8 hours | Serves: 6
1 28oz can petite diced tomatoes
1 14.5oz can petite diced tomatoes
2 14.5oz cans chicken broth
2 tablespoons Italian seasoning
2 teaspoons dried parsley
2 dried bay leaves
1 medium onion, diced
1 green pepper, diced
2 teaspoons Cajun seasoning
1 teaspoon salt
1lb Italian sausage
1lb large frozen raw shrimp (thawed), de-tailed and peeled
2/3 cup uncooked white rice
With 45 minutes remaining, add the rice, stirring to combine. Cover and let cook for another 40 minutes. When there’s only five minutes left, add the shrimp.
The jambalaya is ready to serve when the shrimp have turned pink, about 5 minutes. Makes six bowls, or eight mugs. Goes great with a crusty baguette, and the longer it sits the better this jambalaya gets!
*Smoked sausage is a good alternative, and requires even less prep since you don’t have to cook it before putting it in the slow cooker.