Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

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Name: Slow Cooker Jambalaya
Prep time: 30 min
Cook time: 7 h 20 min
Total time: 7 h 50 min
Yield: 6
Cuisine: not set
Ingredients: 1 package andouille sausage; 1/2 pound shrimp uncooked (peeled and de-veined); 1 large chicken breasts boneless/skinless pounded to even thickness; 3 ea bell peppers (one each of green red, and yellow or orange), diced; 1 ea white or yellow onion diced; 2 ea jalapeños (see note) seeds and stems removed; 1 1/2 cips white rice uncooked; 2 cups chicken broth Low sodium; 1 can crushed tomatoes 30 oz; 1 tablespoon garlic minced; 3 tablespoons cajun seasoning store bought or homemade; 1/2 teaspoon salt or to taste; 1/2 teaspoon Pepper or to taste; cilantro or parsley (optional)

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INGREDIENTS

1 package andouille sausage
1/2 pound shrimp uncooked (peeled and de-veined)
1 large chicken breasts boneless/skinless ; pounded to even thickness
3 ea bell peppers (one each of green ; red, and yellow or orange), diced
1 ea white or yellow onion diced
2 ea jalapeños (see note) ; seeds and stems removed
1 1/2 cips white rice uncooked
2 cups chicken broth Low sodium
1 can crushed tomatoes 30 oz
1 tablespoon garlic ; minced
3 tablespoons cajun seasoning store bought or homemade
1/2 teaspoon salt or ; to taste
1/2 teaspoon Pepper or ; to taste
cilantro or parsley (optional)

INSTRUCTIONS

Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.

Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 3 hours.

About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

NOTES

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Slow Cooker Jambalaya

1 package andouille sausage
1/2 pound shrimp uncooked (peeled and de-veined)
1 large chicken breasts boneless/skinless pounded to even thickness
3 ea bell peppers (one each of green red, and yellow or orange), diced
1 ea white or yellow onion diced
2 ea jalapeños (see note) seeds and stems removed
1 1/2 cips white rice uncooked
2 cups chicken broth Low sodium
1 can crushed tomatoes 30 oz
1 tablespoon garlic minced
3 tablespoons cajun seasoning store bought or homemade
1/2 teaspoon salt or to taste
1/2 teaspoon Pepper or to taste
 cilantro or parsley (optional)

Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 3 hours.
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 6 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5.6mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2

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