Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Serves: 8 servings
Author: Sabrina from Dinner, then Dessert
INGREDIENTS
- 2 chicken breasts, skinless, boneless, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 can diced tomatoes, 28 ounces
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 pound shrimp (13-15 count)
INSTRUCTIONS
- Add all the ingredients except the shrimp into the slow cooker and stir.
You can visit therecipecritic.com for full instructions.
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