Description
This delicious slow cooker jambalaya is a perfect blend of flavors, bringing together chicken, sausage, and shrimp for an unforgettable meal!
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1 lb andouille sausage, sliced
- 1 lb raw shrimp (13–15 count)
- 1 can (28 oz) diced tomatoes
- 2 cups chicken broth
- 1 large onion, chopped
- 2 celery stalks, sliced
- 1 red bell pepper, finely chopped
- 1 cup uncooked long-grain rice
- 1 tbsp tomato paste
- 1 tbsp Cajun seasoning
- ½ tsp dried thyme
- 2 tsp dried oregano
- ½ tsp cayenne pepper
Instructions
- Combine all ingredients in the slow cooker.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Add rice during the last hour of cooking.
- Incorporate shrimp in the last 15 minutes.
- Serve hot, garnished with parsley or green onions.
Notes
Allow the jambalaya to rest for 10 minutes after cooking for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 3-4 hours on high
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 30 g