2boneless skinless chicken breastscut into bite sized cubes
1poundandouille sausagecut into bite-sized pieces
28ouncesdiced tomatoes1 large can
2cupslow-sodium chicken broth
3celery stalksthinly sliced
1medium white onionchopped
1green bell pepperdiced
1tablespoondried oregano
1tablespoonCajun seasoning
1tablespoongarlic clovesminced
2bay leaves
½teaspoondried thyme
½teaspoonsmoked paprika
½teaspooncayenne pepper
1poundlarge shrimppeeled and deveined
1 ½cupsinstant white rice
1tablespoonfresh parsleyfinely chopped
Instructions
Place the chicken breast, sausage, tomatoes, broth, celery, onion, bell pepper, oregano, Cajun seasoning, garlic, bay leaves, thyme, paprika, and cayenne in the slow cooker. Stir to combine.
2 boneless skinless chicken breasts, 1 pound andouille sausage, 28 ounces diced tomatoes, 2 cups low-sodium chicken broth, 3 celery stalks, 1 medium white onion, 1 green bell pepper, 1 tablespoon dried oregano, 1 tablespoon Cajun seasoning, 1 tablespoon garlic cloves, 2 bay leaves, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
Cook on low for 5 hours or high for 3 ½ hours. After the ingredients cook, add the shrimp and cook for 5 to 10 minutes. Pour in the instant rice, and cook for 5 to 10 minutes. Turn off the slow cooker, and let it sit to soak up the broth, about 10 to 15 additional minutes.
1 pound large shrimp, 1 ½ cups instant white rice
Season with salt and pepper if desired, and garnish with fresh parsley.
1 tablespoon fresh parsley
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of jambalaya. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.