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.
Servings: 8 People
Equipment
- 1 Slow Cooker
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
- 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.
- 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.
- Serve and enjoy.
Video
Notes
Adding the rice to the slow cooker is optional. You can also just serve it over cooked rice.
Rice: Add uncooked rice 1 hour before the cooking time ends. Or stir in pre-cooked rice with the shrimp 15 minutes before everything finishes.
Updated on August 7, 2021
Originally Posted on April 10, 2018
Nutrition
Calories: 396kcal | Carbohydrates: 24g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1093mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1179IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg
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