Slow Cooker Jambalaya

Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 12 Servings

This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to make this all the time! You should have seen her worked around the kitchen. Oh, man, she was a wizard! She can cook pretty much everything. I am so grateful to her for a lot of things including this Slow Cooker Jambalaya! You have got to give this one a try, I’m telling you! All you need is a slow cooker to do the magic for you! Just add all the ingredients and cook. That’s it! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to throw in your additional ingredients. I am sure that you can do a lot to take this recipe to the next level! Have the most beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1-pound skinless, boneless chicken breast halves – cut into 1-inch cubes

1 pound andouille sausage, sliced

1 (28 ounces) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 c chopped celery

1 c chicken broth

2 tsp dried oregano

2 tsp dried parsley

2 tsp Cajun seasoning

1 tsp cayenne pepper

½ tsp dried thyme

1-pound frozen cooked shrimp without tails

Directions:

Add the sausage, chicken, onion, green bell peppers, tomatoes, tomato juice, broth, celery, Cajun seasoning, oregano, cayenne pepper, thyme, parsley. Stir until well mixed.

Cover the slow cooker and cook the mixture for about 8 hours on a low setting or 4 hours on a high setting.

About 30 minutes before the cooking time ends, add the shrimp and stir until well mixed.

Cook for about 30 minutes.

Serve over fried rice and enjoy!

Nutrition Facts:

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