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.
One of my favorite slow cooker recipes is Brown Sugar Garlic Chicken or Pot Roast, but this jambalaya is so good we’ve been adding it into the regular rotation with our favorites.
Jambalaya doesn’t have to take a lot of work. You can just prep and toss all the ingredients together and let the slow cooker do the work.
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
Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
Serve over rice.