Slow Cooker Jambalaya



Slow Cooker Jambalaya

Ingredients

  • 2 large celery stalks, , diced
  • 1 small onion, , diced
  • 4 cloves garlic, , minced
  • 1 green bell pepper, , diced
  • 1 red bell pepper, , diced
  • 16 ounces smoked sausage, , chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 Tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper, ( or more for extra spice)
  • 1/2 Tablespoon freshly ground black pepper
  • 2 (15 oz) canned diced tomatoes
  • 1/2 cup fresh parsley, , roughly chopped
  • 2 cup vegetable broth, ( chicken broth works as well)
  • 2 cups uncooked white rice

Instructions

  • Add all ingredients into slow cooker EXCEPT the uncooked white rice.
  • Stir everything together. Place lid on slow cooker and cook on high for 3-4 hours. The liquid should be boiling at this point.
  • Very quickly stir uncooked rice into slow cooker. Quickly cover with lid and continue to cook on high for another 20-25 minutes, or until rice is cooked and has absorbed most of the liquid.
  • Serve hot with freshly chopped parsley and some hot sauce, if desired. Enjoy!
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