Slow Cooker Jambalaya

Slow Cooker Jambalaya

from therecipecritic.com
Dinner
190 min
396 kcal / serving

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

  • 2cubed chicken breasts (skinless, boneless)
  • 1 poundsliced andouille sausage
  • 1can diced tomatoes
  • 1 largechopped onion
  • 2stalks thinly sliced celery
  • 1finely chopped red bell pepper
  • 2 cupschicken broth
  • 1 tablespoontomato paste
  • ½ teaspoondried thyme
  • 2 teaspoonsdried oregano
  • 1 tablespooncajun seasoning
  • ½ teaspooncayenne pepper
  • 1 cupuncooked long-grain rice ((see notes*))
  • 1 poundraw shrimp (13-15 count)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Serve and enjoy.