Slow Cooker Jambalaya Recipe

Name: Slow Cooker Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cut into 1-inch cubes; 12 lb andouille sausage, diced; 1 (28 ounce) can diced tomatoes; 1 medium onion, chopped; 1 green bell pepper, seeded and chopped; 1 stalk celery, chopped; 1 cup reduced-sodium chicken broth; 2 teaspoons dried oregano; 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning; 1 teaspoon hot sauce; 2 bay leaves; ½ teaspoon dried thyme; 1 lb cooked shrimp, thawed; 2 cups cooked rice

Servings: persons

1 lb boneless skinless chicken breast, cut into 1-inch cubes
12 lb andouille sausage, diced
1 (28 ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
1 teaspoon hot sauce
2 bay leaves
½ teaspoon dried thyme
1 lb cooked shrimp, thawed
2 cups cooked rice

1
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.
2
Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
3
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
4
Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
5
Discard bay leaves and spoon mixture over cooked rice.
6
Episode#: RM0109.
7
Copyright 2006 Television Food Network, G.P., All Rights Reserved.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into 1-inch cubes, 12 lb andouille sausage, diced, 1 (28 ounce) can diced tomatoes, 1 medium onion, chopped, and more.

Yes, Slow Cooker Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Jambalaya

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