Loaded Jambalaya Stew
- SERVES
- 7
You won't waste time chopping veggies for this dish. We use a frozen seasoning blend that contains chopped onions, celery, green and red bell peppers, and parsley. Hassle-free!
What You'll Need
- 1 1/2 pound skinned and boned chicken thighs, cut into 1-inch pieces
- 1 tablespoon Creole seasoning
- 2 tablespoon vegetable oil
- 1 (10-ounce) package frozen seasoning blend, thawed
- 1 (14-1/2-ounce) can diced tomatoes with jalapenos, undrained
- 1 (8-ounce) package cubed ham
- 1 (14-ounce) can seasoned chicken broth with roasted garlic
- 2 (3.5-ounce) bags boil-in-bag rice
- 1 pound medium-sized fresh shrimp, peeled and deveined
- 1/2 cup chopped scallions
- 1 tablespoon hot sauce
What to Do
- Sprinkle chicken evenly with Creole seasoning.
- Heat oil in a large skillet over high heat. Add chicken, and cook 4 to 5 minutes or until browned, stirring occasionally. Spoon chicken into a 5-quart slow cooker.
- Add seasoning blend and next 3 ingredients to slow cooker. Cover and cook on LOW setting 5 hours.
- Cook rice according to package directions. Stir cooked rice, shrimp, scallions, and hot sauce into stew. Increase heat to HIGH setting, cover, and cook 15 minutes or until shrimp turn pink.