Colleen's Slow Cooker Jambalaya
A hearty slow cooker jambalaya featuring tender chicken, spicy andouille sausage, and shrimp simmered with vegetables and Cajun seasoning for a flavorful, easy meal.
Equipment
- 1 slow cooker
Ingredients
- 1 28-ounce can diced tomatoes with juice
- 1 pound skinless boneless chicken breast halves, cubed
- 1 pound andouille sausage sliced
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 pound frozen cooked shrimp peeled and deveined
Instructions
- Gather all ingredients and prepare vegetables and proteins as described.
- In the slow cooker, combine diced tomatoes with juice, chicken, sausage, onion, bell pepper, celery, and chicken broth.
- Add oregano, parsley, Cajun seasoning, cayenne pepper, and thyme to the slow cooker and stir well.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before cooking ends, stir in the frozen cooked shrimp.
- Serve the jambalaya hot over cooked rice.
Notes
- Use fresh shrimp if available for best texture.
- Adjust cayenne pepper to control spiciness.
- Leftovers store well in the fridge for up to 3 days.