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Slow Cooker Jambalaya

This is our favorite version of Jambalaya
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 pound Boneless Chicken Breast Cut into 1 inch cubes
  • 1 package Andouille Sausage Sliced
  • 1 pound Shrimp without tails
  • 1 can Diced Tomatoes (We use Rotels)
  • 1 28 oz can Crushed Tomatoes
  • 1 8 oz can Tomato Sauce
  • 1 large Onion Chopped
  • 1 large Green Bell Pepper Chopped
  • 1 large Red Bell Pepper Chopped
  • 1 cup Celery Chopped
  • 1 cup Chicken Broth
  • 3 teaspoons Dried Oregano
  • 3 teaspoons Dried Parsley
  • 2-3 teaspoons Cajun Seasoning
  • 1-1.5 teaspoons Cayenne Pepper
  • 1 teaspoon Dried Thyme

Equipment

  • Crock Pot Slow Cooker

Method
 

  1. In a Slow Cooker add chopped Chicken and Andouille Sausage.
  2. Add Crushed Tomatoes, Diced Tomatoes (We prefer Rotels), and Tomato Sauce
  3. Add Chopped Onion, Bell Peppers and Celery
  4. Add Chicken Broth
  5. Season with Oregano, Parsley, Cajun Seasoning, Cayenne Pepper and Thyme. Play with it as you like I always like to add a little extra spice to really bring out the flavors.
  6. Give everything a good stir to mix.
  7. Cover and cook for 7-8 hours on Low or 3-4 hours on High.
  8. With about 30-45 minutes left in cooking time Add thawed Shrimp.