Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ingredients

• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 cups meat-free sausage or smoked sausage alternative, chopped into quarters (about 16 ounces)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 Tablespoon smoked paprika
• 1/2 – 1 teaspoon cayenne pepper
• 1/2 Tablespoon freshly ground black pepper
• 2 (15 oz) cans of diced tomatoes
• 1/2 cup fresh parsley, roughly chopped
• 2 cups vegetable broth
• 2 cups uncooked white rice

Directions

1. Add celery, onion, garlic, bell peppers, sausage, oregano, thyme, paprika, cayenne pepper, black pepper, diced tomatoes, parsley, and vegetable broth into large slow cooker. Stir together.
2. Place lid onto the slow cooker and cook on high for 3-4 hours. You want the liquid to be extremely hot and boiling. Stir uncooked rice into pot. Cover with lid and continue to cook on high for another 20-25 minutes. You may have to quickly fluff at the 20 minute and continue cooking another 5 minutes until the rice has absorbed most of the liquid.
3. Serve hot with additional fresh chopped parsley on top. Enjoy!