Ingredients
2 chicken breasts skinless, boneless, cut into chunks
1 lb andouille sausage links sliced
1 can diced tomatoes 28 oz.
1 large onion chopped
1 red bell pepper finely chopped
2 stalks celery thinly sliced
2 c. chicken broth
1/2 tsp dried thyme
2 tsp dried oregano
1 tbsp Cajun seasoning
1/2 tsp cayenne pepper
1 tbsp tomato paste
1 c. rice
1 lb. shrimp 13-15 count
HOW TO MAKE SLOW COOKER JAMBALAYA
Step 1: Into the slow cooker, add the chicken breasts, andouille sausage links, diced tomatoes, chopped onion, red pepper, celery. Chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste. Stir before putting the lid on. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
Step 2: An hour before the cooking time is finish, add the rice. And in the last 15 minutes, the shrimp.
Note:
For this recipe, adding the rice to the slow cooker is entirely optional. If desired, you can just serve this jambalaya over cooked rice.
Nutrition Facts:
Calories 141kcal (7%) | Carbohydrates 4g (1%) | Protein 25g (50%) | Fat 3g (5%) | Saturated Fat1g (5%) | Cholesterol 179mg (60%) | Sodium 797mg (33%) | Potassium 449mg (13%) | Fiber1g (4%) | Sugar 2g (2%) | Vitamin A1025IU (21%) | Vitamin C30.9mg (37%) | Calcium106mg (11%) | Iron2.4mg (13%)
