Slow Cooker Jambalaya

🧂 Ingredients

• 1 lb chicken breasts or thighs

  cut into chunks
• 1 lb andouille sausage

  sliced
• 1 lb shrimp

  peeled and deveined
• 1 cup long-grain rice
• 1 can

  14 oz diced tomatoes
• 1 medium onion

  chopped
• 2 bell peppers

  any color, diced
• 2 cups chicken broth
• 2 garlic cloves

  minced
• 1 teaspoon Cajun seasoning
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper

  optional
• Salt and pepper to taste

Instructions

• 1 In a skillet, sauté the chicken and sausage over medium heat until lightly
  browned. Transfer to the slow cooker.
• 2 Add the diced tomatoes, onion, bell peppers, chicken broth, garlic, Cajun
  seasoning, paprika, cayenne pepper, salt, and pepper to the slow cooker. Stir to
  combine.
• 3 Cover and cook on low for 4–5 hours or high for 2–3 hours.
• 4 Stir in the rice during the last hour of cooking.
• 5 Add the shrimp in the final 30 minutes, stirring gently to combine. Cook until
  the shrimp is pink and cooked through.
• 6 Taste and adjust seasonings as needed. Serve hot with your favorite sides or
  toppings.

Nutrition Info