Shrimp Jambalaya

A flavorful blend of spices, vegetables, and chicken is cooked in the slow cooker. Orzo pasta and shrimp are stirred in at the end of the cooking time to round out this wonderful dish.

Rated 4.1 from 33 votes

Prep Time

40M

Total Time

10H

Servings

8 servings

What You Need

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces

2 stalks celery, thinly sliced

1 medium green bell pepper, cut into 1 inch pieces

1 medium onion, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes, with liquid

1 tablespoon white sugar

1/2 teaspoon salt

1/2 teaspoon dried Italian seasoning

1/4 teaspoon cayenne pepper

1 bay leaf

1 cup uncooked orzo pasta

1 pound cooked shrimp, peeled and deveined

Instructions

In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.

Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.

Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

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