Shrimp Chicken and Sausage Jambalaya
|Olive oil||2 Tablespoon (Divided)|
|Onion||1 Large, chopped to make 1 cup|
|Celery stalks||2 , chopped to make 1 cup|
|Green bell pepper||1 Large, chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Boneless skinless chicken thighs||1 1⁄2 Pound, cut in to chunks|
|Brown rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Canned diced tomatoes in juice||14 1⁄2 Ounce (1 Can)|
|Andouille sausage||3⁄4 Pound, sliced|
|Large shrimp||1 Pound, peeled and deveined|
|Scallions||2 Large, sliced to make 1/4 cup (Green Parts Only)|
|Hot pepper sauce||1 Teaspoon (Such As Tobasco, Or To Taste)|
1. Heat 1 tablespoon of the oil in a large nonstick skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until softened, about 7 minutes. Add garlic and cook until vegetables begin to brown and garlic is quite fragrant, 2 to 3 minutes longer. Transfer to a 4 1/2-quart or larger slow cooker.
2. Heat remaining tablespoon oil in skillet. Add chicken and cook until browned, about 3 minutes on each side. Transfer to slow cooker and add bay leaf, rice, thyme, parsley, tomatoes, and sausage, in the order listed.
3. Cover and cook until flavors are blended and rice and chicken are tender, 6 hours on low or 3 hours on high. Thirty minutes before the end of cooking time, gently stir in shrimp; cover and cook until shrimp are pink and opaque.