Slow Cooker Jambalaya

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

8 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 396 kcal Sugar 3 g
Carbs 24 g Cholesterol 158 mg
Protein 33 g Sodium 1093 mg
Fat 18 g Fiber 2 g
Sugar 3 g
Cholesterol 158 mg
Sodium 1093 mg
Fiber 2 g

Prep Time: 10 min Cook Time: 180 min Total Time: 190 min

https://therecipecritic.com/slow-cooker-jambalaya/

Ingredients

2 cubed chicken breasts skinless, boneless

1 pound sliced andouille sausage

1 (28-ounce) can diced tomatoes

1 large chopped onion

2 stalks thinly sliced celery

1 finely chopped red bell pepper

2 cups chicken broth

1 tablespoon tomato paste

½ teaspoon dried thyme

2 teaspoons dried oregano

1 tablespoon Cajun seasoning

½ teaspoon cayenne pepper

1 cup uncooked long-grain rice (see notes*)

1 pound raw shrimp 13-15 count

Instructions

Step 1

Add 2 cubed chicken breasts, 1 pound sliced andouille sausage, 1 (28-ounce) can diced tomatoes, 1 large chopped onion, 2 stalks thinly sliced celery, 1 finely chopped red bell pepper, 2 cups chicken broth, 1 tablespoon tomato paste , ½ teaspoon dried thyme, 2 teaspoons dried oregano, 1 tablespoon Cajun seasoning, and ½ teaspoon cayenne pepper into the slow cooker. Stir to combine.

Step 2

Set the cooker to low for 7-8 hours (high for 3-4 hours). One hour before the cooking time is done, add in 1 cup uncooked long-grain rice and stir to combine. In the last 15 minutes, add 1 pound raw shrimp.

Step 3

Serve and enjoy.