EASY JAMBALAYA

2 tbsp olive oil

1 lb boneless, skinless, chicken thighs, cut into 1-inch pieces

1 lb smoked sausage, cut into 1-inch thick slices

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 celery ribs, diced

1 green pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 quart (4 cups) chicken or vegetable broth

1 can (14.5-oz) crushed tomatoes

2 tsp dry Cajun Seasoning

1 tsp smoked paprika

1/2 tsp Tabasco or hot sauce

8-oz shrimp, peeled, deveined

3 cups hot cooked rice, for serving

Heat oil in a large skillet over medium-high heat. Add chicken, sausage, salt and half the pepper; cook turning until meat is browned. This should take 8 or 9 minutes. Transfer to slow cooker, reserving drippings in the skillet.

Add the celery, green pepper, onion and garlic to the skillet and cook over medium-high heat, stirring until softened, 2 or 3 minutes. Transfer to the slow cooker with the meat. Add the broth, tomatoes, seasoning, paprika and Tabasco or hot pepper sauce. Place lid on cooker and cook on low 6 to 8 hours or half that time on high.

Once jambalaya is cooked, turn off cooker and skim away any excess oil on surface. Add shrimp; stir until pink and cook through, 3 to 5 minutes. The residual heat from the cooker is enough to cook the shrimp. Serve over the hot rice.

Yield: 6 servings

Source Woman's World 2012