Slow-Cooked Jambalaya-Style Red Beans and Rice

Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.

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Servings 8

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19 Ratings

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ingredients 14
Prep Time 30 min
Total Time 6 hr 30 min

Ingredients

1: medium onion, chopped

3/4: lb boneless skinless chicken thighs, quartered

1: clove garlic, finely chopped

1: green bell pepper, chopped

2: dried bay leaves

1: can (15.5 oz) Green Giant® red beans, drained, rinsed

1: can (6 oz) Muir Glen® organic tomato paste

1: can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1/2: teaspoon salt

1: package (12 oz) frozen cooked deveined peeled small shrimp, thawed

1/2: lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices

4: cups uncooked instant white rice

4: cups water

: Red pepper sauce, if desired

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Directions

1 In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
4 Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.