Chicken and Sausage Jambalaya

 

2

large onions, chopped (2 cups)

1

large green bell pepper, chopped (1 1/2 cups)

2

medium stalks celery, chopped (1 cup)

2 1/2

pounds boneless, skinless chicken thighs

1

tablespoon Cajun seasoning

1

pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces

1

can (28 ounces) diced tomatoes, undrained

1

can (14 ounces) chicken broth

1

package (14 ounces) instant long-grain rice

• 1 Place onions, bell pepper and celery in 5- to 6-quart slow cooker. Top with chicken; sprinkle with Cajun seasoning. Top with sausage, tomatoes and broth.
• 2 Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 3 Gently stir uncooked rice into chicken mixture. Cover and cook on low heat setting about 15 minutes or until rice is tender. Jambalaya will hold on low heat setting up to 1 hour.