INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into bite size pieces
12 ounces pre- cooked deveined and peeled shrimp
8 ounces smoked turkey or chicken sausage, sliced in half inch pieces
1 can (14.5 ounces) petite-diced tomatoes with onion, celery and green pepper
2 medium size bell peppers (red, green or yellow), seeded, cored and cut in two inch strips
1 medium onion, diced
1 medium size yellow squash, cut into bite size pieces
2 tablespoons fresh chopped parsley
1 to 2 teaspoons creole or Cajun seasoning
Salt, to taste
Cooked rice for serving
Reynolds® Slow Cooker Liner
DIRECTIONS
Step 1:
Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Openslow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2:
Place chicken and sausage in the lined slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning.
Step 3:
Pour canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash.
Step 4:
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Step 5:
Carefully remove lid to allow steam to escape. Add pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat.
Step 6:
Serve jambalaya directly from slow cooker liner using a wooden or plastic utensil into bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.
Step 7:
Do not lift or transport liner with food inside. Cool slow cooker completely; remove empty liner and toss.
Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Openslow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2:
Place chicken and sausage in the lined slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning.
Step 3:
Pour canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash.
Step 4:
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Step 5:
Carefully remove lid to allow steam to escape. Add pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat.
Step 6:
Serve jambalaya directly from slow cooker liner using a wooden or plastic utensil into bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.
Step 7:
Do not lift or transport liner with food inside. Cool slow cooker completely; remove empty liner and toss.
