This post appears in Make Meal Magic

Prep Time: 15 minutes Cook Time: 3-8 hours Makes: 6 servings

Fall veggies, smoked sausage, chicken and pre- cooked shrimp get put in a slow cooker to make a delicious, healthy jambalaya. It is served over microwavable frozen rice which makes dinner even easier. By using a slow cooker liner, you will practically have no clean up. You can head to your children’s sports practices or night time activities knowing there are no pots to scrub or soak. This meal is delicious and the leftovers are even better!

Ingredients:

One pound boneless, skinless chicken thighs, cut into bite size pieces
8 ounces smoked turkey or chicken sausage, sliced in half inch pieces
1 to 2 teaspoons creole or Cajun seasoning
One can (14.5 ounce) petite diced tomatoes with onion, celery and green pepper
2 medium size bell peppers (red, green or yellow), seeded, cored and cut in two inch strips
1 medium onion, diced
1 medium size yellow squash, cut into bite size pieces
12 ounces pre- cooked deveined and peeled shrimp
Salt, to taste
2 tablespoons fresh chopped parsley
Cooked Rice for serving (microwavable or minute rice is perfect for this recipe)

Prep:

1. LINE a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. PLACE chicken and sausage in the slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning depending on how seasoned you like things.
3. POUR canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash to the slow cooker.

Cook:

1. COVER and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
2. ADD pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat.
3. SERVE jambalaya in bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.

REYNOLDS KITCHENS TIP:

Use a slow cooker liner and cleanup will be a breeze. Remove the liner and wipe down your slow cooker. No mess, no fuss

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