Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ingredients:

1 lb chicken breast, cut into chunks

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 can (14.5 oz) diced tomatoes

1 large onion, chopped

1 green bell pepper, chopped

1 cup celery, chopped

3 cloves garlic, minced

1 cup chicken broth

2 teaspoons Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

Salt and pepper to taste

2 cups cooked rice

Fresh parsley, chopped (for garnish)

Directions:

Place chicken, sausage, tomatoes, onion, green bell pepper, celery, and garlic in the slow cooker.

Pour in chicken broth and stir in Cajun seasoning, thyme, oregano, cayenne pepper, and paprika.

Cook on low for 7-8 hours or on high for 3-4 hours.

In the last 30 minutes of cooking, add the shrimp to the slow cooker.

Season with salt and pepper to taste.

Serve the jambalaya over cooked rice and garnish with fresh parsley.

Prep Time: 20 minutes | Cooking Time: 7-8 hours (low) or 3-4 hours (high) | Total Time: 7-8 hours 20 minutes (low) or 3-4 hours 20 minutes (high)

Per Serving: 410 kcal | Servings: 6