Colleen’s Slow Cooker Jambalaya

This slow cooker jambalaya came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Preparation Details

Prep Time: 20 mins

Cook Time: 3 hrs

Total Time: 3 hrs 20 mins

Servings: 12

Ingredients

• 1 (28 ounce) can diced tomatoes with juice
• 1 pound skinless, boneless chicken breast halves, cubed
• 1 pound andouille sausage, sliced
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• ½ teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Steps

1. Gather the ingredients.
2. Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.
3. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
4. Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.
5. Serve over rice.