Recipe: Slow-Cooked Jambalaya-Style Red Beans and Rice (crock pot)

SLOW-COOKED JAMBALAYA-STYLE
RED BEANS AND RICE

1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant red beans, drained, rinsed
1 can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired

In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.

Cover; cook on Low setting 6 to 8 hours.

About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.

Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

Servings: 8
Source: Pillsbury