Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal.
Equipment
- 6-quart slow cooker
- Fine-Meshed Strainer
Ingredients
- ▢1 (14.5-ounce) can diced tomatoes
- ▢1 (14.5-ounce) can beef broth
- ▢1 (8-ounce) can tomato paste
- ▢2 bay leaves
- ▢2 teaspoons dried basil
- ▢1 1/2 teaspoons dried oregano
- ▢1/2 teaspoon Tony Chachere’s Creole Seasoning
- ▢1/2 teaspoon Tabasco sauce
- ▢1/2 teaspoon salt
- ▢1 teaspoon Worcestershire sauce
- ▢1/4 teaspoon cayenne pepper
- ▢1/4 teaspoon black pepper
- ▢1 medium onion, chopped
- ▢1 green bell pepper, seeded and chopped
- ▢2 celery ribs, chopped
- ▢4 cloves garlic, minced
- ▢1 pound Andouille sausage or use kielbasa, cut into slices
- ▢2 chicken breasts, cut into 1-inch pieces
- ▢1/2 pound shrimp, peeled and deveined
- ▢1 1/2 cup white rice
- ▢1 tablespoon chopped fresh parsley
Instructions
- Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
- Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
- Cover crock pot and cook on LOW 4 to 5 hours.
- Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
- Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
- Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
- Add cooked rice to slow cooker and mix in. Serve.
Notes
I tried to keep the ingredient list fairly reasonable. For extra flavor, try adding 1/2 teaspoon of dried thyme and/or 1/2 teaspoon white pepper.
Nutrition
Calories: 575kcal
