Slow Cooking Thursday

It's Thursday and it's time for Slow Cooking Thursday, which is hosted by Sandra of Diary of Stay at Home Mom.

I haven't tried this recipe yet, but I'm planning on doing so very soon. I got this recipe out of a magazine, Better Homes and Gardens: Essential Slow Cooker.

Smokin' Jambalaya

1 1/2 pounds skinless, boneless chicken thighs
4 ounces andouille sausage or cooked smoked chorizo sausage
1 large onion, chopped
2 stalks celery, thiny sliced
1 14.5 - ounce can fire-roasted diced tomatoes, undrained
1 cup chicken broth
2 tbsp tomato paste
2 tbsp quick-cooking tapioca, crushed
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 serrano pepper, seeded and finely chopped
3 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/2 tsp dried oregano, crushed
1/4 tsp cayenne pepper
8 ounces medium shrimp, peeled and deveined
1/2 cup yellow sweet pepper, chopped
2 cups frozen okra (optional)
1 14.8 - ounce package cooked long grain rice

Cut chicken and sausage into bite-size pieces. In a 3 1/2 to 4-quart slow cooker, combine chicken, sausage, onion, and celery. Stir in undrained tomatoes, broth, tomato paste, tapioca, Worcestershire sauce, lemon juice, serrano pepper, garlic, thyme, oregano, 1/4 tsp salt, and cayenne pepper.

Cover, cook on low-heat setting for 6 too 8 hours or on high-heat setting for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting. Stir in shrimp, sweet pepper, and if desired, okra. Cover, cook about 30 minutes more or until shrimp turn opaque.

Prepare rice according to package directions, serve with jambalaya.

Makes 6 servings.

You can find more yummy Slow Cooking recipes by visiting here.