Slap These Ingredients Into Your Slow Cooker For The best Jambalaya This Side Of NOLA

I will definitely be making this slow cooker jambalaya for years to come. I love how easy it is to make and how flavorful and filling it turns out. Check out what a happy reviewer from Group Recipes had to say about this delicious meal:

 

“I made this for my family, and they LOVED it! Even my dad who hates spicy food. It was nice and juicy with just enough spicy flavor. I followed the recipe exactly and it was perfect!”

 

My family loved this jambalaya too!

 

Ingredients

1 pound skinless, boneless Tyson chicken breast halves- cut into 1 inch cubes

1 pound andouille sausage, sliced

1 (28 ounce) can diced Hunt’s tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup College Inn chicken broth

2 teaspoons McCormick dried oregano

2 teaspoons dried parsley

2 teaspoons Old Bay cajun seasoning

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 pound frozen cooked shrimp without tails

Uncle Ben’s cooked rice as desired

 

Instructions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.

Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

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.

Stir in some cooked rice as desired or just serve over cooked rice

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Quick Tip: Serve this delicious meal over rice with a side of red beans.

 

Thank you to Group Recipes for this great meal idea.

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