Ingredients for Slow Cooker Jambalaya
- Boneless Chicken Breasts
- Sausage
- Tomatoes
- 1 large onion (chopped)
- Green Pepper
- 4 cups chicken broth
- White Wine
- Oregano
- Parsley
- Salt
- Seasoning
- 1 lb shrimp (peeled and deveined)
- Quick Cooking Rice
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How to Make Slow Cooker Jambalaya
- In your slow cooker, combine 1 lb Andouille sausage (sliced), 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 tbsp paprika, 1 tsp cayenne pepper (or more, to taste), 1 tsp dried oregano, 1 tsp dried thyme, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 4 cups chicken broth, and 1 bay leaf.
- Stir all ingredients thoroughly to ensure even distribution of flavors.
- Cover and cook on low for 8 hours or on high for 5 hours.
- After the initial cooking time, stir in 1 lb shrimp (peeled and deveined) and 1 cup long-grain white rice.
- Cover and cook for an additional 15 minutes, or until the rice is cooked through and the shrimp is pink and opaque.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
43g
Fat
65g
Carbs
17g
