If I ever visit New Orleans, jambalaya is the first dish I want to try. But when you use this recipe to make it yourself, it’s almost as if you were in Louisiana.
The best part is this is extremely easy to make in the slow cooker. Just throw the stuff in and go on with your daily chores – by dinner time your house is going to be filled with delicious aromas.
Meat & Seafood
- 1 pound boneless, skinless chicken breasts
- 1 pound medium shrimp, pealed
- 1 pound andouille sausage
- 1 white onion
- 4-6 stalks of celery
- 1 bundle green onions
- 3 peppers (yellow, red, orange)
Canned & Liquids
- 1 13.5oz can coconut milk
- 1 28oz can diced tomatoes
- 1 4.5oz can green chiles
- 1 4.5oz can jalapeños
- ½ tbsp Cajun seasoning
- ½ tsp dried thyme
- ½ tsp ground black pepper
Slice sausage, place in skillet and brown over medium heat.
Cut chicken into 1″ pieces.
If shrimp is frozen set it out to thaw.
Chop onion, green onions, celery, and peppers.
Empty can of coconut milk, diced tomatoes, green chiles, and jalapeños into slow cooker.
Add in chopped vegetables.
Mix in chicken and sausage.
Add spices and stir everything together.
Cook on low for 6 hours.
Add in shrimp and cook for additional 10 minutes.
Quick Tip: For a milder version, leave out jalapenos and cajun.
Thanks to Easy Slow Cook for this delicious Louisiana-style dish!