Slow Cooker Jambalaya

Langkah-langkah

1. Season the chicken thighs liberally with salt and pepper. Add the chicken, sausage, peppers, celery, onion, garlic, chicken stock, crushed tomatoes, half of the cajun seasoning, and the bay leaf to the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
2. Taste the jambalaya. Add the remaining Cajun seasoning, or to taste.
3. Make a slurry out of the cornstarch and a tablespoon of water. Remove the bay leaf from the slow cooker and discard. Mix the cornstarch slurry into the jambalaya and add in the brown rice and shrimp. Cover and continue to cook on high until the rice and shrimp are cooked through, about 30-45 minutes. Sprinkle with green onion and parsley and serve.