Slow Cooker Jambalaya Recipe

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce

1 lb. boneless skinless chicken thighs, cut in bite size pieces

8 ounces andouille sausage or pork sausage , cut into thick slices

2 medium red and/or green bell peppers, cut into chunks

1 medium onion chopped

1 cup uncooked rice

2 cloves garlic

1/2 tsp. salt

8 ounces uncooked medium shrimp, peeled and deveined

Instructions

1. Combine sauce with all ingredients except shrimp in slow cooker sprayed with no-stick cooking spray. Cook covered on LOW 4 to 6 hours or HIGH 3 to 4 hours. Stir in shrimp and cook covered an additional 10 minutes or until shrimp turn pink. Thin sauce, if desired, with chicken broth or water.

Tip: Try with brown rice. It is an easy way to get your family to eat more whole grains.

Slow Cooker Jambalaya

Tomato, Garlic & Onion Sauce

15 minutes

4 hours

6

Ingredients

Instructions

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Slow Cooker Jambalaya

Tomato, Garlic & Onion Sauce

15 minutes

4 hours

6

Ingredients

Instructions

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