Slow Cooker Jambalaya wìth andouìlle sausage, chìcken and shrìmp cooked low and slow wìth bold spìces and vegetables wìth just 10 mìnutes of prep.
The classìc sìde dìsh to Jambalaya ìs steamed rìce, but you can also serve ìt over some black eyed peas for an amazìng and easy meal. On the sìde you can also add some Homemade Cornbread or baguettes.
INGREDIENTS
INSTRUCTIONS
Vìsìt therecìpecrìtìc.com for complete ìnstructìons and recìpe notes.
The classìc sìde dìsh to Jambalaya ìs steamed rìce, but you can also serve ìt over some black eyed peas for an amazìng and easy meal. On the sìde you can also add some Homemade Cornbread or baguettes.
INGREDIENTS
- 2 chìcken breasts, skìnless, boneless, cut ìnto chunks
- 1 pound andouìlle sausage lìnks, slìced
- 1 can dìced tomatoes, 28 ounces
- 1 large onìon, chopped
- 1 red bell pepper, fìnely chopped
- 2 stalks celery, thìnly slìced
- 2 cups chìcken broth
- ½ teaspoon drìed thyme
- 2 teaspoons drìed oregano
- 1 tablespoon Cajun seasonìng
- ½ teaspoon cayenne pepper
- 1 pound shrìmp (13-15 count)
INSTRUCTIONS
- Add all the ìngredìents except the shrìmp ìnto the slow cooker and stìr.
- ..
Vìsìt therecìpecrìtìc.com for complete ìnstructìons and recìpe notes.