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.
Author: Sabrina from Dinner, then Dessert Recipe type: Main Dish Cuisine: American Serves: 8 servings
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.