Slow Cooker Jambalaya

4.50 from 8 votes

Slow Cooker Jambalaya - This Jambalaya is a Creole rice dish made with shrimp, andouille sausage, chicken and vegetables. A hint of spice and so much flavor, this dish is cooked in a slow cooker for an easy dinner.

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

2 skinless chicken breast cut into bite sized chunks
1 pound andouille sausage links sliced
1 green bell pepper diced
1 28 ounce can diced tomatoes
1 medium white onion chopped
3 celery stalks sliced thin
2 cups chicken broth
2 bay leaves
1 Tablespoon dried oregano
½ teaspoon dried thyme
1 Tablespoon Cajun seasoning
½ teaspoon paprika
½ teaspoon cayenne pepper
1 Tablespoon garlic minced
1 pound medium or large shrimp shelled and deveined
1 ½ cups instant white rice
1 Tablespoon fresh parsley minced

Instructions

Place the chicken breast, sausage, bell pepper, can of tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, cajun seasoning, paprika, cayenne and garlic in the crock pot. Stir to combine.
Cook on low for 5 hours or high for 3 ½ hours.
When the jambalaya has cooked for 3 ½ to 5 hours, add the shrimp and cook for 20 minutes.
Then, add the instant rice and cook for 5 to 10 minutes. Turn off the cooker and let it sit to soak up the broth.
If using long grain rice, cook separately according to packaged directions and stir into the jambalaya. Turn off and allow to sit for 10 to 15 minutes. Season with salt and pepper if needed.
Garnish with parsley to serve.

Notes

If you do not like things spicy, you can omit the cayenne pepper

Nutrition