• 2 pounds      boneless, skinless chicken thighs
  • 1 pound smoked      sausage, cut into 2-inch slices
  • 1 large onion,      chopped
  • 1 large green      bell pepper, seeded and chopped
  • 3 stalks celery,      chopped
  • 1 (28 oz.) can      diced tomatoes with juice
  • 3 cloves garlic,      chopped
  • 2 cups chicken      broth
  • 1 tablespoon      Cajun or Creole spice mix
  • 1 teaspoon dried      thyme
  • 1 teaspoon dried      oregano
  • 1 3/4 cups  rice


Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.


One thought on “Jambalaya

  1. Pingback: Menu for March | Blessed Dragons Academy

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