Ingredients
1 lb andouille sausage links, sliced
2 chicken breasts, skinless, boneless, cut into chunks
1 large onion, chopped
1 can diced tomatoes 28 oz.
2 stalks of celery, thinly sliced
1/2 tsp dried thyme
2 c. chicken broth
1 red bell pepper, finely chopped
2 tsp dried oregano
1 tbsp Cajun seasoning
1 tbsp tomato paste
1/2 tsp cayenne pepper
1 lb shrimp 13-15 count
1 c. rice
HOW TO MAKE SLOW COOKER JAMBALAYA
Step 1: Into a slow cooker, add all the ingredients except for the shrimp. Stir well.
Step 2: Put the lid on and set to cook for 7 to 8 hours on low or 3 to 4 hours on high. In the last hour of cooking, add the rice.
Step 3: Fifteen minutes before cooking time is over, add the shrimp.
NOTE:
You can either add the rice to the slow cooker or skip it and simply serve the Jambalaya overcooked rice.
Nutrition Facts:
Serves: 8, 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%)
