Slow Cooker Jambalaya

Total Time:
7 hr 15 min
Prep:
15 min
Cook:
7 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice
Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.


CATEGORIES:
View All

Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    194 Reviews
    4194
    4194
    Your Rating:
    (Required)
    More Recipes and Ideas

    This recipe is featured in:

    Slow-Cooker Meals