Cooked - Slow Cooker Jambalaya Recipe

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Home Pricing Community My Recipes

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Slow Cooker Jambalaya Recipe

8.0

1 pound boneless, skinless chicken thighs

12 ounces andouille sausage (cut into ½-inch slices)

1 can (28 ounces) diced tomatoes (undrained)

2 celery ribs (diced)

1 small green bell pepper (diced)

1 small red bell pepper (diced)

1 yellow onion (diced)

4 cloves garlic (finely chopped)

1½ cups chicken broth

3 tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoons Cajun seasoning

1 teaspoon paprika

½ teaspoon cayenne pepper (if you like your food spicier, use 1 teaspoon cayenne)

½ teaspoon dried thyme

1 bay leaf

1 pound raw frozen shrimp (peeled and deveined)

4 cups cooked rice

Chopped fresh parsley (for garnish)

Sliced green onions (for garnish)

Combine. Add all the ingredients, except the shrimp and rice, to your slow cooker in the order listed. Stir to combine.
Cook. Cover with the lid and cook on LOW for 3 hours to 3 ½ hours, or until the chicken is cooked through.
Add shrimp. Remove the cover and stir in the shrimp; then cover and continue cooking for 20 to 30 minutes, or until the shrimp is pink and cooked through.
Stir in the rice. Add your cooked rice and stir through.
Serve. Remove the bay leaf. Garnish the jambalaya with parsley and green onions, and serve.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🦐Jambalaya

CuisineCajun

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 14 weeks ago

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