This low-effort slow-cooker jambalaya recipe features chicken, shrimp, and andouille sausage, various vegetables, bold flavors and plenty of spice. It's the ultimate one-pot meal any time of year.
Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked rice
Instructions
1Place the ingredients in a slow cooker
2In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce. Finally, add the chicken and sausage. Editor's Tip: You can safely add raw chicken to a slow cooker without searing or precooking. (Just make sure to avoid putting frozen meat in a slow cooker.) Smoked sausage is already cooked, but it won't get overdone in the slow cooker. You'll wait to add the raw shrimp at the end, since it cooks quickly.
3Slow-cook the jambalaya
4Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice. Editor's Tip: If you want to add the rice to the jambalaya so it can soak up all that marvelous flavor, stir it into the slow cooker about 1 hour before the jambalaya is ready. Check on the doneness of the rice after 30 minutes.
