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Jambalaya

Slow-cooker jambalaya with shrimp, peppers, and Cajun-spiced rice.

Ingredients

• ½pound uncooked shrimp (peeled and de-veined)
• 3bell peppers (one each of green, red, and yellow or orange), diced
• 1white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½cups uncooked white rice
• 2cups low sodium chicken broth
• 130-ounce can crushed tomatoes
• 1tablespoon minced garlic
• 3tablespoons store-bought or homemade cajun seasoning
• ½teaspoon each salt and pepper, or to taste

Instructions

1. Remove tails from shrimp if they are still on.
2. Add shrimp, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked.