Slow Cooker Jambalaya
Cuisine: American
Author: Sabrina from Dinner, then Dessert
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Ingredients
  • 2 chicken breasts, skinless, boneless, cut into chunks
  • 1 pound andouille sausage links, sliced
  • 1 can diced tomatoes, 28 ounces
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp (13-15 count)
Instructions
  1. Add all the ingredients except the shrimp into the slow cooker and stir.
  2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
  3. Serve over rice.
Recipe by The Recipe Critic at https://therecipecritic.com/slow-cooker-jambalaya/