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Savory shrimp and chicken rice bowls with vegetables, served with crusty bread.

Slow-Cooker Jambalaya

Sharon Best Profile PictureSharon Best
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course dinner
Cuisine Southern
Servings 12
Calories 220 kcal

Ingredients
  

  • 1 28-ounce can diced tomatoes with juice
  • 1 pound chicken breasts skinless, boneless, and cut into 1-inch cubes
  • 1 pound andouille sausage sliced
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 1 cup celery chopped
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp tails removed if preferred

Instructions
 

  • Add the diced tomatoes with juice, chicken, sausage, chopped vegetables, and chicken broth to the slow cooker. Stir well to distribute ingredients evenly.
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  • Sprinkle in the oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir again to ensure the spices are evenly incorporated.
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  • Cover and cook on low for 7–8 hours or high for 3–4 hours, until the chicken is tender and the vegetables have softened.
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  • About 30 minutes before the end of cooking, stir in the frozen cooked shrimp. Recover and continue cooking just until the shrimp are heated through.
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  • Taste and adjust seasoning—add more Cajun seasoning or a dash of hot sauce if you’d like extra spice. Serve the jambalaya hot over cooked rice, or stir 2–3 cups of cooked rice directly into the mixture for a one-pot presentation.
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Nutrition

Calories: 220kcalCarbohydrates: 5gProtein: 24gFat: 12gSaturated Fat: 4gSodium: 572mgFiber: 1g
Keyword chicken, jambalaya, sausage, shrimp, slow cooker jambalaya
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