Slow Cooker Jambalaya

Slow Cooker Jambalaya
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
INGREDIENTS : 
  •     2 chicken breasts skinless, boneless, cut into chunks
  •     1 pound andouille sausage links sliced
  •     1 can diced tomatoes 28 ounces
  •     1 large onion chopped
  •     1 red bell pepper finely chopped
  •     2 stalks celery thinly sliced
  •     2 cups chicken broth
  •     1/2 teaspoon dried thyme
  •     2 teaspoons dried oregano
  •     1 tablespoon Cajun seasoning
  •     1/2 teaspoon cayenne pepper
  •     1 pound shrimp 13-15 count
INSTRUCTIONS : 
  1. Add all the ingredients except the shrimp into the slow cooker and stir.
  2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
  3. Serve over rice.
This article and recipe adapted from site

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