Spicy Slow Cooker Jambalaya

Ingredients

• 1 pkg (1 1/4 lb) hot Scott Pete Polish Sausage cut into 1-inch slices (6)
• 1 onion, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 2 jalapeño peppers, seeded and diced
• 2 cloves garlic, minced
• 4 tsp Cajun seasoning
• 1/4 tsp each salt and pepper
• 2 cups sodium-reduced chicken broth
• 1 can (14 oz) diced tomatoes
• 3 tbsp tomato paste
• 2 bay leaves
• 1 1/2 cups long-grain white rice
• 2 tbsp butter, cubed
• 1 lb peeled deveined large shrimp, tail removed
• 2 tbsp finely chopped fresh parsley
• Lemon wedges, for serving

Directions

1. In a slow cooker, combine sausages, onion, celery, red pepper, jalapeño, garlic, Cajun seasoning, salt and pepper. Stir in broth, tomatoes, tomato paste and bay leaves.
2. Cover and cook on High for 2 to 2 1/2 hours or until vegetables are softened.
3. Stir in rice; cover and cook on High for 30 to 40 minutes or until rice is tender and most of the liquid is absorbed. Stir in butter.
4. Stir in shrimp; cover and cook on Low for 12 to 15 minutes or until shrimp and sausages are cooked through. Remove bay leaves. Sprinkle with parsley. Serve with lemon wedges.

Tip: Serve with Louisiana-style hot sauce if desired.