Slow Cooker Jambalaya
Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal.
Servings: 6 servings
Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can beef broth
- 1 (8-ounce) can tomato paste
- 2 bay leaves
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon Tony Chachere's Creole Seasoning
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 pound Andouille sausage or use kielbasa, cut into slices
- 2 chicken breasts cut into 1-inch pieces
- 1/2 pound shrimp peeled and deveined
- 1 1/2 cup white rice
- 1 tablespoon chopped fresh parsley
Instructions
- Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
- Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
- Cover crock pot and cook on LOW 4 to 5 hours.
- Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
- Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
- Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
- Add cooked rice to slow cooker and mix in. Serve.
Video
Notes
I tried to keep the ingredient list fairly reasonable. For extra flavor, try adding 1/2 teaspoon of dried thyme and/or 1/2 teaspoon white pepper.
Nutrition
Calories: 575kcal