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.
This sounds delicious! Do I cook the meat before putting it in the slow cooker?