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Slow Cooker Jambalaya

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This Slow Cooker Jambalaya is a flavorful, easy-to-make Cajun dish packed with chicken, andouille sausage, shrimp, and vegetables, slow-cooked in a zesty Creole-spiced tomato broth.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (optional, to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot sauce (optional)
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups cooked white rice
  • Chopped green onions or parsley, for garnish (optional)

Instructions

  1. Place chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, oregano, thyme, cayenne, salt, pepper, and hot sauce in a slow cooker.
  2. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and vegetables are tender.
  3. Add shrimp, stir, and cook on low for an additional 30 minutes or until the shrimp are pink and cooked through.
  4. Stir in cooked rice and let it warm through for a few minutes.
  5. Serve hot, garnished with chopped green onions or parsley if desired.

Notes

  • For spicier jambalaya, increase cayenne pepper or hot sauce to taste.
  • You can use frozen shrimp, just thaw before adding to the slow cooker.
  • This dish can be made ahead and stored in the refrigerator for up to 3 days.
  • Try brown rice for a whole grain option.

Nutrition

Find it online: https://yumfamilyrecipes.com/slow-cooker-jambalaya/