Colleen's Slow Cooker Jambalaya recipe

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Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Nutrition Info

234.6 calories
carbohydrate: 6.1 g
cholesterol: 98.9 mg
fat: 13.6 g
fiber: 1.4 g
protein: 20.2 g
saturatedFat: 4.4 g
servingSize: -
sodium: 687.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Recipe Yield

12 servings

Recipe Note

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

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