SLOW COOKER JAMBALAYA

PREP TIME: 10 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 10 MINS | SERVINGS: 8 people

Prep this Jambalaya in ten minutes and cook it low and slow in your trusty slow cooker. This Jambalaya is a crazy delicious dish with andouille sausage, chicken, and shrimp with bold spices and veggies. A mouthwatering, simple weeknight dinner option that is perfect for busy days and the crowd! Leftovers are fantastic, too! To store the leftovers, place them in an airtight container and the fridge for up to 3 days. To reheat, place the jambalaya in a microwave-safe bowl and heat in the microwave in 30-second intervals. Or reheat on the stove over medium heat.

To make this flavor-packed Jambalaya, you do not need a lot of work. Simply toss everything together and leave all the work to your slow cooker. Brown the sausage with the onions and peppers before adding them to the slow cooker is extra work, but guarantees to instantly boost the flavor of this Jambalaya. So I recommend not skipping this very simple step.

Make this Jambalaya soon and enjoy a winner dinner that everyone will surely ask for over and over again!

Ingredients

1 lb andouille sausage links, sliced

2 chicken breasts, skinless, boneless, cut into chunks

1 large onion, chopped

1 can diced tomatoes 28 oz.

2 stalks of celery, thinly sliced

1/2 tsp dried thyme

2 c. chicken broth

1 red bell pepper, finely chopped

2 tsp dried oregano

1 tbsp Cajun seasoning

1 tbsp tomato paste

1/2 tsp cayenne pepper

1 lb shrimp 13-15 count

1 c. rice

HOW TO MAKE SLOW COOKER JAMBALAYA

Step 1: Into a slow cooker, add all the ingredients except for the shrimp. Stir well.

Step 2: Put the lid on and set to cook for 7 to 8 hours on low or 3 to 4 hours on high. In the last hour of cooking, add the rice.

Step 3: Fifteen minutes before cooking time is over, add the shrimp.

NOTE:

You can either add the rice to the slow cooker or skip it and simply serve the Jambalaya overcooked rice.

Nutrition Facts:
Serves: 8, Calories141kcal (7%), Carbohydrates4g (1%), Protein25g (50%), Fat3g (5%), Saturated Fat1g (5%), Cholesterol179mg (60%), Sodium797mg (33%), Potassium449mg (13%), Fiber1g (4%), Sugar2g (2%), Vitamin A1025IU (21%), Vitamin C30.9mg (37%), Calcium106mg (11%), Iron2.4mg (13%)

SLOW COOKER JAMBALAYA

Rebecca PREP TIME: 10 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 10 MINS | SERVINGS: 8 people Prep this Jambalaya in ten minutes and cook it low… General Recipes SLOW COOKER JAMBALAYA European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 141 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb andouille sausage links, sliced
• 2 chicken breasts, skinless, boneless, cut into chunks
• 1 large onion, chopped
• 1 can diced tomatoes 28 oz.
• 2 stalks of celery, thinly sliced
• 1/2 tsp dried thyme
• 2 c. chicken broth
• 1 red bell pepper, finely chopped
• 2 tsp dried oregano
• 1 tbsp Cajun seasoning
• 1 tbsp tomato paste
• 1/2 tsp cayenne pepper
• 1 lb shrimp 13-15 count
• 1 c. rice

Instructions

Step 1: Into a slow cooker, add all the ingredients except for the shrimp. Stir well.

Step 2: Put the lid on and set to cook for 7 to 8 hours on low or 3 to 4 hours on high. In the last hour of cooking, add the rice.

Step 3: Fifteen minutes before cooking time is over, add the shrimp.

Notes

You can either add the rice to the slow cooker or skip it and simply serve the Jambalaya overcooked rice.