Slow Cooked Jambalaya

Ingredients

• 16oz package of Premium Andouille, sliced
• 1 Tbsp Richard's Cajun Seasoning
• 1 Tbsp canola oil
• 2 (8oz) packages pre-chopped onion, celery, and bell pepper mix
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 2 (14.5oz) cans fire-roasted diced tomatoes with juice
• 2 cups chicken broth
• 2 (3.5oz) packages boil-in-bag rice
• 1lb pound medium-size raw shrimp, peeled and deveined
• Chopped fresh parsley
• Sliced green onions
• Hot sauce (optional)

Directions

1. Cook the Premium Andouille in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
2. Add onion, celery, and bell pepper mix; garlic; Richard’s Cajun Seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW for 4 hours.
3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH for 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.