Jambalaya is definitely one of my favorite foods-full of flavor, full of protein, and goes well with rice. I’ve always been a Zataran’s boxed jambalaya girl, but I was tired of adding bland smoked turkey sausage to a packet of seasoned rice (yes, it’s great in a pinch and the kids love it, but I wanted a more grown up jambalaya). I found what seemed like a great recipe from The Recipe Critic and made it my own. I love this recipe because it’s so customizable. Not a fan of spicy? No problem! Use smoked turkey sausage and less cayenne pepper. Don’t like shrimp? Don’t add it! Want chicken and no sausage? Just use chicken as the protein. The possibilities are endless!
- 2 chicken breasts, cut into bite-sized chunks
- 1 pound andouille sausage, sliced (or any other link sausage)
- 1 28 oz can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 tsp dried thyme
- 2 tsp dried oregano
- 1 Tbsp Cajun seasoning
- 1/2 tsp cayenne pepper
- 1 Tbsp tomato paste
- 1 lb shrimp, frozen (fresh or thawed may be used as well, but add much closer to the end of cooking time as shrimp can overcook very quickly)
- rice, cooked per package instructions (optional for serving)
- Add all ingredients, except shrimp and rice and stir to combine all ingredients well.
- Cook on low for 7-8 hours or high for 3-4 hours. Add frozen shrimp the last hour of cooking on low or last 30 minutes on high. Add shrimp the last 15 minutes if thawed.
- Serve over rice if desired.
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