Cooked - Slow Cooker Jambalaya

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Jambalaya

11.0

1 can (14-½ ounces) diced tomatoes, undrained

1 can (14-½ ounces) beef or chicken broth

1 can (6 ounces) tomato paste

3 celery ribs, chopped

2 medium green peppers, chopped

1 medium onion, chopped

5 garlic cloves, minced

3 teaspoons dried parsley flakes

2 teaspoons dried basil

1-½ teaspoons dried oregano

1-¼ teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon hot pepper sauce

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pound smoked sausage, halved and cut into ¼-inch slices

½ pound uncooked shrimp (31-40 per pound), peeled and deveined

Hot cooked rice

In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce. Finally, add the chicken and sausage.
Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🦐Jambalaya

CuisineCajun

Occasions📆Everyday👨‍👩‍👧‍👦Family Gathering

Season🔁Year-round

DifficultyMedium ⏰ 4h

Created 32 weeks ago

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