Slow Cooker Jambalaya

Slow Cooker Jambalaya

from therecipecritic.com
190 min
8 servings

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
  • 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

Directions

  1. 1

    Add all the ingredients except the shrimp into the slow cooker and stir.

  2. 2

    Cook on low for 7-8 hours (high for 3-4 hours). Add int the uncooked rice about 1 hour before finishing.

  3. 3

    Add the shrimp in the last 15 minutes of cooking.