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© Meredith Corporation. All rights reserved. Used with permission.
Cut chicken and sausage into bite-size pieces. In a 3-1/2- to 4-quart slow cooker combine chicken, sausage, onion and celery. Stir in undrained tomatoes, broth, tomato paste, tapioca, Worcestershire, lemon juice, serrano, garlic, thyme, oregano, salt and cayenne.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
If using Low, turn to High. Stir in shrimp, bell pepper and, if desired, okra. Cover and cook about 30 minutes more or until shrimp are opaque.
Prepare rice according to package directions; serve with jambalaya.