Slow Cooker Jambalaya
AB here, and I've got a flavor-packed journey for your taste buds that you won't want to miss. Picture this - a tantalizing dance of chicken, andouille sausage, shrimp, and aromatic Cajun spices slow-cooking to perfection. That's right, we're diving into the world of Slow Cooker Jambalaya, a dish that's not only easy to make but will have your family and friends begging for more.
Cost: $
Ingredients
- 2 skinless, boneless chicken breasts, cut into chunks
- 1 lb andouille sausage links, sliced
- 1 can (28 ounces) diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cup chicken broth
- 1/2 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp Cajun seasoning
- 1/2 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 cup uncooked long grain rice
- 1 lb raw shrimp (13-15 count)
Instructions
- In a slow cooker, combine all ingredients except the shrimp and rice. Stir well.
- Cook on low for 7-8 hours (or high for 3-4 hours).
- About 1 hour before finishing, add the uncooked rice to the slow cooker.
- In the last 15 minutes of cooking, add the raw shrimp.
- Stir everything thoroughly before serving. Enjoy