Slow Cooker Jambalaya

Slow Cooker Jambalaya

1 package andouille sausage
1/2 pound uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breast, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeƱos (see note), seeds and stems removed
1 1/2 cups uncooked white rice
2 cups low sodium chicken broth
1 30-ounce can crushed tomatoes

  • Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
  • Add sausage, chicken, bell peppers, onion, jalapeƱos, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
  • About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

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