Slow Cooker Jambalaya
A delectable slow-cooked jambalaya featuring a mix of shrimp, chicken, sausage, and rice simmered in a flavorful and spicy broth. An effortless meal to prepare and a guaranteed crowd-pleaser.
Ingredients
| 1 | (28 ounce) can diced tomatoes with juice |
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| 1 | pound skinless, boneless chicken breast halves - cut into 1 inch cubes |
| 1 | pound andouille sausage, sliced |
| 1 | large onion, chopped |
| 1 | large green bell pepper, chopped |
| 1 | cup chopped celery |
| 1 | cup chicken broth |
| 2 | teaspoons dried oregano |
| 2 | teaspoons dried parsley |
| 2 | teaspoons Cajun seasoning |
| 1 | teaspoon cayenne pepper |
| 1⁄2 | teaspoon dried thyme |
| 1 | pound frozen cooked shrimp without tails |
Instructions
| 1. | Begin by gathering all the necessary ingredients. |
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| 2. | Combine diced tomatoes with juice, chicken, andouille sausage, onion, green bell pepper, celery, and chicken broth in the slow cooker. |
| 3. | Season the mixture with dried oregano, parsley, Cajun seasoning, cayenne pepper, and dried thyme. |
| 4. | Cover the slow cooker and set it to cook on Low for 7 to 8 hours or on High for 3 to 4 hours. Add the frozen cooked shrimp without tails during the final 30 minutes of cooking. |
| 5. | Serve the jambalaya over a bed of rice for a fulfilling meal. |
Published on Jul 18, 2024 by Luminița