Slow Cooker Jambalaya

This dish couldn't be easier. I recommend you make this when you plan to stay near the slow-cooker. This dish takes about 6 hours from start to finish and you need to be around for at least the last hour of cooking.

Serves 8

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, sliced into rounds
1 large onion, chopped
1 large red bell pepper, chopped
4 celery stalks, chopped
1 28oz can of fire roasted tomatoes with the juice
2 cups chicken broth
1/3 cup dry white wine
1 tbsp smoked paprika
1 tsp dried thyme
2 bay leaves
salt and pepper
2tbsp extra virgin olive oil
1 pound extra large raw shrimp, peeled and deveined with tails left on
1 3/4 cup long-grain brown or white rice
parsley for garnish

Cook's Notes- If you are using white rice, add it 30 minutes before finishing time. If you are using brown, check the cooking time on the package and double it. Also select a brown rice uses the same amount of liquid as white rice. I use brown rice but the cooking times vary. For this dish I used a Jasmine brown rice that cooks for 30 minutes. I therefore, added the rice an hour before serving after I raised the heat to high on the slow cooker.

Spray the insert of the slow cooker with cooking spray. Heat the oil in a large skillet over medium/high heat. Add the chicken thighs,sprinkle with salt and pepper. Brown on both sides.Place the chicken into the slow cooker with the onion, pepper, celery, sausage, tomatoes, chicken broth, paprika, thyme and bay leaves. Deglaze the pan with the wine and add that to the slow cooker. Stir well and add 1 tsp of salt and 1/12 tsp of pepper. Cover and let cook for 5 hours on low.At the 6th hour, raise the heat to high for the last hour. Add the rice (see cook's notes for time). Then add the shrimp the last 15 minutes of cooking. Stir the shrimp into the dish so that they will cook.