Slow Cooker Jambalaya

Slow Cooker Jambalaya Recipe:

• Preparation time: 20 minutes
• Cooking time: 6 hours
• Serving: 6 servings
• Equipment: Slow Cooker

This recipe not only fills your home with enticing aromas but also fills your stomach with a satisfying, flavorful meal.

Ingredients:

• 1 package andouille sausage, sliced into ¼ inch pieces
• ½ pound uncooked shrimp, peeled and de-veined
• 1 large boneless skinless chicken breast, chopped into 1-inch pieces
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños, seeds and stems removed, diced
• 1 ½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons Cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• Cilantro or parsley, for topping (optional)

Directions:

1. Combine the Base: In a greased slow cooker, add the sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper. Stir to mix well.
2. Cook on Low: Cover and cook for 3-4 hours on low.
3. Add Rice: Stir in the rice and continue to cook for another 1-2 hours, or until the rice is tender.
4. Finish with Shrimp: About 20 minutes before serving, add the shrimp, stir, cover, and cook for an additional 15-20 minutes.
5. Serve: Stir well, garnish with chopped cilantro or parsley if desired, and serve hot.

A Taste of the South in Your Kitchen

This Slow Cooker Jambalaya brings the heart and soul of Cajun cooking into your home. It’s a meal that promises not only to satisfy your taste buds but also to provide a comforting, hearty experience that you’ll want to return to time and again.