Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hr 10 mins | Yield: 8 Servings
With a very simple set of ingredients, this Slow Cooker Jambalaya is the perfect food to serve to your loved ones! This recipe can yield 8 servings so everyone gets to eat it! Ready in just 3 hours and 10 minutes, this recipe will be the best decision you will ever make today! You can easily reheat leftovers in the microwave and serve them the next day. Don’t skip this recipe. I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
1 lb. shrimp 13-15 count
1 can diced tomatoes 28 oz.
1 large onion, chopped
2 chicken breasts, skinless, boneless, cut into chunks
2 stalks of celery, thinly sliced
2 c chicken broth
1 lb. andouille sausage links, sliced
1 red bell pepper, finely chopped
1/2 tsp cayenne pepper
1 tbsp tomato paste
1 c rice
1/2 tsp dried thyme
2 tsp dried oregano
1 tbsp Cajun seasoning
Directions:
In a slow cooker, add all the ingredients aside from the shrimp and rice. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.
An hour before the cooking time ends, add the rice and stir until well combined.
About 15 minutes before the cooking time ends, add the shrimp and cook until done.
Serve and enjoy!
Notes:
You can serve this with cooked rice if you do not want to add the rice directly into the Jambalaya.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Reheat the Jambalaya in the microwave.
Nutrition Facts:
Calories141kcal (7%) Carbohydrates4g (1%)Protein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol179mg (60%)Sodium797mg (33%)Potassium449mg (13%)Fiber1g (4%)Sugar2g (2%)Vitamin A1025IU (21%)Vitamin C30.9mg (37%)Calcium106mg (11%)Iron2.4mg (13%)
Ingredients
- 1 lb. shrimp 13-15 count
- 1 can diced tomatoes 28 oz.
- 1 large onion, chopped
- 2 chicken breasts, skinless, boneless, cut into chunks
- 2 stalks of celery, thinly sliced
- 2 c chicken broth
- 1 lb. andouille sausage links, sliced
- 1 red bell pepper, finely chopped
- 1/2 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 c rice
- 1/2 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp Cajun seasoning
Instructions
In a slow cooker, add all the ingredients aside from the shrimp and rice. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 3 to 4 hours on a high setting.
An hour before the cooking time ends, add the rice and stir until well combined.
About 15 minutes before the cooking time ends, add the shrimp and cook until done.
Serve and enjoy!
Notes
You can serve this with cooked rice if you do not want to add the rice directly into the Jambalaya. Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days. Reheat the Jambalaya in the microwave. Nutrition Facts: Calories141kcal (7%) Carbohydrates4g (1%)Protein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol179mg (60%)Sodium797mg (33%)Potassium449mg (13%)Fiber1g (4%)Sugar2g (2%)Vitamin A1025IU (21%)Vitamin C30.9mg (37%)Calcium106mg (11%)Iron2.4mg (13%)
