Slow Cooker Jambalaya

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

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

1/2 teaspoon dried thyme

2 teaspoons dried oregano

1 tablespoon Cajun seasoning

1/2 teaspoon cayenne pepper

1 Tablespoon tomato paste

1 cup uncooked long grain rice (see notes*)

1 pound raw shrimp 13-15 count

INSTRUCTIONS :

1.Add all the ingredients except the shrimp into the slow cooker and stir.

2.Cook on low for 7-8 hours (high for 3-4 hours). Add int the uncooked rice about 1 hour before finishing.

3.Add the shrimp in the last 15 minutes add in the shrimp.

Notes:

Adding the rice to the slow cooker is optional.  You can also just serve over cooked rice.