Prep time: 20 mins | Cook time: 8 hrs | Total time: 8 hrs 20 mins | Servings: 12
The internet is crawling with Jambalaya recipes. A lot of them I tried before but this recipe is my favourite. The best Slow Cooker Jambalaya serves over your favourite rice.
Sure, this is a no-fuss, you just dump everything in the slow cooker, then add the shrimps during the last 30 minutes of cooking time. Easy peasy! But a dish this goodwill gives everyone the impression that you spent forever in the kitchen.
Ingredients
1 lb skinless, boneless chicken breast halves – cut into 1-inch cubes
1 lb andouille sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c. chopped celery
1 c. chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
½ tsp dried thyme
1 lb frozen cooked shrimp without tails
How to make Slow Cooker Jambalaya
Step 1: Combine the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth in a slow cooker. Then, season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Step 2: Cover the slow cooker with the lid and set it on low. Cook for 7 to 8 hours. Or on high for 3 to 4 hours.
Step 3: In the last 30 minutes of cooking time, stir in the shrimp.
Tip: Enjoy this Slow Cooker Jambalaya over rice.
Nutrition Facts:
Servings Per Recipe: 12
Calories: 234.6 | Protein: 20.2g 40% | Carbohydrates: 6.1g 2% | Dietary Fiber: 1.4g 5% | Sugars: 2.8g | Fat: 13.6g 21% | Saturated Fat: 4.4g 22% | Cholesterol: 98.9mg 33% | Vitamin A Iu: 843.8IU 17% | Niacin Equivalents: 5mg 38% | Vitamin B6: 0.2mg 15% | Vitamin C: 18.2mg 30% | Folate: 11.3mcg 3% | Calcium: 63.9mg 6% | Iron: 3.3mg 18% | Magnesium: 29.5mg 11% | Potassium: 348.3mg 10% | Sodium: 687.6mg 28% | Thiamin: 0.2mg 18% | Calories From Fat: 122.2
Ingredients
- 1 lb skinless, boneless chicken breast halves - cut into 1-inch cubes
- 1 lb andouille sausage, sliced
- 1 (28 oz) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 c. chopped celery
- 1 c. chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper
- ½ tsp dried thyme
- 1 lb frozen cooked shrimp without tails
Instructions
Step 1: Combine the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth in a slow cooker. Then, season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Step 2: Cover the slow cooker with the lid and set it on low. Cook for 7 to 8 hours. Or on high for 3 to 4 hours.
Step 3: In the last 30 minutes of cooking time, stir in the shrimp.
Tip: Enjoy this Slow Cooker Jambalaya over rice.
