Slow Cooker Jambalaya
Ingredients
- 1 lb Chicken Breast, skinless, boneless (cut into 1 inch cubes)
- 1 lb Andouille Sausage (sliced)
- 1 (28 oz) can Diced Tomatoes (with juice)
- 1 Large Onion (chopped)
- 4 clove Garlic (minced)
- 1 Large Red/Green Bell Pepper (chopped)
- 1 cup Celery (chopped)
- 1 cup Chicken Broth
- 2 tsp Dried Oregano
- 2 tsp Dried Parsley Flakes
- 2 tsp Cajun Seasoning
- 1/8 - 1 tsp Cayenne Pepper (depending on the amount of heat you want)
- 1/2 tsp Dried Thyme Leaves
- 1/2 tsp Garlic Powder
- Salt & Pepper (to taste)
- 1 lb Raw Shrimp (peeled, without tails)
Instructions
Spray your slow cooker with non-stick spray. In the slow cooker, add all ingredients, except for the shrimp.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Serve with cooked rice or pasta.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 13.6g21%
- Total Carbohydrate 6.1g3%
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you want to thicken your jambalaya, mix 1 tbsp cornstarch and 2 tbsp water together. Add mixture to the jambalaya during the last 30 minutes of cooking time.