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Community Recipe...Slow Cooker Jambalaya

Thanks to Christina White for sharing this recipe using some of the DVanB Foods seasoning blends!

  • 2 Full size links of Andouille sausage
  • ½ lb uncooked shrimp peeled and deveined
  • 1 large boneless chicken breast
  • 3 bell peppers red yellow green
  • 1 medium diced onion
  • 1 ½ cups uncooked white rice
  • 2 cups chicken broth
  • 1 lg can crushed tomato
  • 1 tablespoon minced garlic
  • 3 tablespoons DVanB BBQ Signature Blend
  • ½ teaspoon each salt and pepper
  • cilantro (garnish)

Slice sausage and chicken into ¼ inch chunks; add to slow cooker. Add diced peppers, onion, tomatoes, broth, garlic, salt, pepper and seasoning. Stir to combine. Cover and cook on high for 2 hours or low for 4 hours.

Stir in rice and cook for another hour on high or 2 hours on low. Add shrimp and cook for an additional 15-20 minutes. Sprinkle with chopped cilantro to serve.
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