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
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.
  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.

Jul 18, 2024