Recipe is by Katreshia Verrett.
1 (8-oz.) pkg. Zatarain’s Jambalaya Mix
1/2 cup wild rice
2 lbs. boneless skinless chicken thighs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14-oz.) pkg. andouille sausage or sausage of choice, sliced
3 1/2 to 4 cups water, divided
1/2 lb. cooked, peeled shrimp
Parsley, to garnish
1. Put jambalaya mix, wild rice, chicken (seasoned with garlic powder and pepper), andouille and 2 cups water into cooker.
2. Cook on Low for 6 to 8 hours, adding 1 1/2 to 2 cups more water, 1/2 cup at a time, as rice absorbs liquid.
3. Add in cooked shrimp. Stir and allow to blend for about 15 minutes.
4. Garnish with parsley. Serve.
Note: Verrett adds Tabasco sauce for the extra “kick” that many have come to expect from Louisiana dishes. Taste before adding Tabasco if you prefer a milder version.