Jambalaya (Print Version)

Ingredients:

01 - 1 can diced tomatoes (28 ounces).
02 - 1 cup rice.
03 - 1 large onion (chopped).
04 - 2 chicken breasts (skinless, boneless, cut into chunks).
05 - 1 pound andouille sausage (links sliced).
06 - 1 red bell pepper (finely chopped).
07 - 2 stalks celery (thinly sliced).
08 - 2 cups chicken broth.
09 - 1/2 teaspoon dried thyme.
10 - 2 teaspoons dried oregano.
11 - 1 tablespoon Cajun seasoning.
12 - 1/2 teaspoon cayenne pepper.
13 - 1 tablespoon tomato paste.
14 - 1 pound shrimp (13-15 count).

Instructions:

01 - In your slow cooker, combine all ingredients except shrimp and rice, and stir well.
02 - Set the slow cooker to low for 7-8 hours or on high for 3-4 hours.
03 - Add the rice an hour before the cooking time finishes, stirring it into the mixture.
04 - During the last 15 minutes of cooking, introduce the shrimp and let them cook just until done.
05 - If preferred, you may cook the rice separately and serve the jambalaya over it.

Notes:

01 - Feel free to adjust the spices to your preference.
02 - This dish is great for meal prep and can be frozen.

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