Slow Cooker Jambalaya (Print Version)
# Ingredients:
→ Proteins
01 -
1 package andouille sausage
02 -
½ pound uncooked shrimp (peeled and de-veined)
03 -
1 large boneless skinless chicken breast, pounded to even thickness
→ Vegetables
04 -
3 bell peppers (one each of green, red, and yellow or orange), diced
05 -
1 white or yellow onion, diced
06 -
2-3 jalapeños, seeds and stems removed
07 -
1 tablespoon minced garlic
→ Base & Seasonings
08 -
1 ½ cups uncooked white rice
09 -
2 cups low sodium chicken broth
10 -
1 30-ounce can crushed tomatoes
11 -
3 tablespoons store-bought or homemade cajun seasoning
12 -
½ teaspoon each salt and pepper, or to taste
13 -
Cilantro or parsley, for topping (optional)
# Instructions:
01 -
Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
02 -
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low.
03 -
Stir in rice and cook another 1-2 hours until rice is fully cooked and tender.
04 -
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes.
05 -
Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
# Notes:
01 -
Two jalapeños will not make this dish real spicy. If you want more of a kick, add a third jalapeño
02 -
This jambalaya can be stored in an airtight container in the refrigerator for up to 3 days