Slow-Cooked Jambalaya-Style Red Beans and Rice

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) red beans, drained, rinsed
1 can (6 oz) Muir Glen™ organic tomato paste
1 can (14.5 oz) Muir Glen™ organic 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


  1. In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. 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.
  4. Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

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