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.