Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Try some of our other Southern recipes
Slow Cooker Jambalaya
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
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Servings: 8
Calories: 306kcal
Ingredients
- 2 chicken breast boneless, skinless and cut into chunks
- 1 lb andouille sausage sliced
- 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 not for wimps
- 1/2 lb shrimp 13 – 15 count
Instructions
- Add all the ingredients except the shrimp into the slow cooker and stir.
- Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
- Serve over rice.
Nutrition
Calories: 306kcal | Carbohydrates: 4g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 1018mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1042IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 2mg
