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 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
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon tomato paste
- 1 cup uncooked long grain rice (see notes*)
- 1 pound raw shrimp 13-15 count
Instructions
- Add the chicken, sausage, tomatoes, celery, bell pepper, chicken broth, thyme, oregano, cajun seasoning, and cayenne pepper into the slow cooker. Then, simply stir to combine.
- Next, set the cooker to low for 7-8 hours (high for 3-4 hours). One hour before the cooking time is done, add in the uncooked rice and stir to combine. In the last 15 minutes, add the 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: 357kcal | Carbohydrates: 24g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 777mg | Potassium: 645mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 2mg
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