Description
A hearty dish that combines chicken, sausage, shrimp, and aromatic vegetables, all cooked effortlessly in a slow cooker.
Ingredients
Scale
- 2 cubed skinless, boneless chicken breasts
- 1 pound sliced andouille sausage
- 1 pound raw shrimp (13–15 count)
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 cup uncooked long-grain rice
Instructions
- Add cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir well to combine all the ingredients evenly.
- Set the slow cooker to low heat and cook for 7-8 hours or choose the high setting for 3-4 hours.
- One hour before the cooking time ends, stir in the uncooked long-grain rice.
- In the last 15 minutes of cooking, add the raw shrimp and gently stir.
- Once the shrimp is opaque and the rice is tender, turn off the slow cooker.
- Ladle the jambalaya into bowls and serve hot.
Notes
Serve hot with crusty bread or a fresh salad. Garnish with fresh parsley or green onions for added flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Jambalaya, Cajun, Slow Cooker, Chicken, Sausage, Shrimp, Louisiana, Comfort Food