Slow Cooker Jambalaya

A rice dish for the slow cooker. Adjust the heat to your taste! I adapted a recipe I found online to simplify it a little (parboiled rice instead of raw rice, for fewer steps). It’s good.

• 3 ribs celery
• 1 yellow onion
• 1 bell pepper (green is more authentic, but other colors fine)
• 2 cloves garlic
• 2 14.5 oz cans diced tomatoes (or one 28 oz can)
• 2 cups chicken broth
• 2 cups parboiled rice
• 12-16 oz smoked sausage
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 Tbs smoked paprika
• 1/2 tsp cayenne pepper (or 1/4 for less heat)
• 1/2 tsp black pepper
• a few sprigs of fresh parsley (optional)
• 3 green onions (optional)

Dice the onion, celery, and bell pepper. Mince the garlic. Add all to a slow cooker (at least 5 quart size), along with the tomato, the rice, and the broth. Slice the smoked sausage into quarters or half moons and add, and all the spices. Stir to combine. Chop the fresh parsley (if using) and throw on top. Cook on High for 2- 2 1/2 hours.

Test the rice to make sure it’s tender. When it’s ready, stir to fluff the ingredients. Slice the green onions and sprinkle on top, then serve. Goes well with bread and cheese.

May be “held” by turning down to Warm (if available) on the slow cooker once the rice is tender.