Slow Cooker Jambalaya

Ingredients

• 1 white onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, diced
• 1 pound smoked sausage, sliced about 1/4 inch
• 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
• 1 can diced tomatoes
• 1 tablespoon dried oregano
• 2 bay leaves
• 1 to 2 tablespoons Creole seasoning
• 1 pound large shrimp, shell on
• 1 cup long grain white rice
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish

Directions

1. Combine the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning in a large slow cooker. Mix everything thoroughly so the seasoning is evenly distributed.
2. Cover and cook on high for 3 hours, or choose low and cook for 4 to 5 hours. The mixture is ready for the shrimp when the vegetables are very soft, the chicken is fully cooked, and the meat shreds apart easily.
3. For the shrimp, keep the shells in place, but snip along the backs with kitchen shears so they will be simpler to peel later. Stir the shrimp into the slow cooker, cover again, and cook on high for another 30 to 45 minutes, until the shrimp are done.
4. As the shrimp cooks, prepare the rice using the package instructions or the boiled rice method. Once it is cooked, leave it covered and set it aside until serving time. This gives you about 4 cups of cooked rice.
5. Discard the bay leaves, then taste the jambalaya. Add salt and pepper as needed, and finish with chopped fresh parsley. You can peel the shrimp before serving, or leave the shells on and let everyone peel them as they eat.
6. Fold the cooked rice into the jambalaya, or spoon the jambalaya over the rice instead.
7. Store leftovers in air-tight containers in the fridge for 2 to 3 days; after that, the shrimp begins to break down. This dish is not a great freezer candidate, since the rice, shrimp, and sauce are difficult to reheat without the shrimp becoming rubbery.