Slow Cooker Jambalaya
Slow Cooker Jambalaya is a flavorful and hearty Southern dish featuring tender chicken, smoky andouille sausage, and shrimp, all slow-cooked to perfection with vegetables and spices. Serve it over rice for a complete and satisfying meal.
Ingredients
- 2 skinless boneless chicken breasts (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, peeled and deveined
Instructions
- Cut Chicken: Cut 2 chicken breasts into bite-sized chunks.
- Slice Sausage: Slice 1 pound of andouille sausage into rounds.
- Chop Vegetables: Chop 1 onion, 1 red bell pepper, and 2 stalks of celery.
- Add to Slow Cooker: Place the chicken chunks and sliced sausage in the slow cooker.
- Add Vegetables: Add the chopped onion, red bell pepper, and celery.
- Incorporate Tomatoes: Pour in 1 can diced tomatoes with their juices.
- Add Broth: Pour in 2 cups chicken broth.
- Season: Sprinkle in ½ teaspoon thyme, 2 teaspoons oregano, 1 tablespoon Cajun seasoning, and ½ teaspoon cayenne pepper.
- Stir: Stir to combine all ingredients.
- Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Add Shrimp: About 15 minutes before cooking time ends, add 1 pound shrimp to the slow cooker.
- Final Stir: Stir to combine shrimp and cook until they turn pink and opaque.
- Serve: Serve the jambalaya over cooked rice.
Notes
Customize with different proteins or vegetables, adjust the spice level to taste, and try a low-carb or vegetarian version for dietary preferences.
Nutrition
Calories: 350kcal
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