Crockpot Jambalaya

Jambalaya is always a crowd pleaser. And what's great about this particular jambalaya is that it's full of veggies and a variety of proteins! 

Make this recipe in your slow cooker on a Sunday or Monday, and you'll have leftovers for lunch for the next few days. Score! 

(Quick note: brown rice is a main ingredient, which is a great whole-grain source of carbohydrate! If you are an Ectomorph or Mesomorph, this meal is great most of the time. If you have more of an Endomorph build, you may feel best if you reserve this for as a post-workout meal. Click here to learn more about your Individual Design.)

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Ingredients

4 celery stalks, diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 12-16 oz. package of turkey/chicken smoked sausage or andouille sausage, cut into 1 inch pieces
2 boneless, skinless chicken thighs (optional)
2 15 oz. cans diced tomatoes, reduced sodium
1 tsp dried oregano
1 tsp dried thyme
1 1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp freshly cracked pepper
2 cups chicken or bone broth
2 cups uncooked brown rice
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1 lb. shrimp, shelled and deveined
​3 green onions, sliced (for garnish) 
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Instructions

Add all of the ingredients, except the shrimp and green onions, to the slow cooker, placing the chicken thighs on top. Stir briefly to combine all the ingredients, making sure the chicken thighs remain near the top. Cook on high for 4-6 hours, or low for 8-10 hours. 

Remove the chicken thighs from the slow cooker and transfer to a cutting board. Shred the meat with a fork and then return to the slow cooker. Stir in the shrimp and continue cooking for another 20-30 minutes until the shrimp is pink and the rice is fluffy. 

Serve in a bowl with sliced green onions on top and any extra hot sauce if you prefer. 

​Makes about 10 servings. 

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