Slow-Cooker Jambalaya

INGREDIENTS

• extra-virgin olive oil
• 1 lb. boneless skinless chicken breast, cut into 1" cubes
• 6 oz. andouille sausage, cut into 1/4" slices
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno chili, seeded and chopped
• 2 celery stalks, chopped
• 1 tbsp. chopped fresh thyme
• Freshly ground black pepper
• 2 tsp. Cajun seasoning
• 3 c. low sodium chicken broth
• 28 oz. can diced tomatoes
• 12 large shrimp, peeled and deveined
• 2 c. cooked long-grain rice
• Chopped scallions, for garnish

DIRECTIONS

1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.
2. In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.
3. Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.
4. Garnish with chopped scallions.