Name: Slow-Cooker Jambalaya
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Extra-virgin olive oil -; 1 lb. boneless skinless chicken breast, cut into 1" cubes -; 6 oz. andouille sausage, cut into 1/4" slices -; 2 garlic cloves, minced -; 1 onion, chopped -; 1 green bell pepper, seeded and chopped -; 1 jalapeno chili, seeded and chopped -; 2 celery stalks, chopped -; 1 tbsp. chopped fresh thyme -; Freshly ground black pepper -; 2 tsp. Cajun seasoning -; 3 c. low sodium chicken broth -; 28 oz. can diced tomatoes -; 12 large shrimp, peeled and deveined -; 2 c. cooked long-grain rice -; Chopped scallions, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Jambalaya

1. Extra-virgin olive oil -

2. 1 lb. boneless skinless chicken breast, cut into 1" cubes -

3. 6 oz. andouille sausage, cut into 1/4" slices -

4. 2 garlic cloves, minced -

5. 1 onion, chopped -

6. 1 green bell pepper, seeded and chopped -

7. 1 jalapeno chili, seeded and chopped -

8. 2 celery stalks, chopped -

9. 1 tbsp. chopped fresh thyme -

10. Freshly ground black pepper -

11. 2 tsp. Cajun seasoning -

12. 3 c. low sodium chicken broth -

13. 28 oz. can diced tomatoes -

14. 12 large shrimp, peeled and deveined -

15. 2 c. cooked long-grain rice -

16. Chopped scallions, for garnish -

How to cook deliciously - Slow-Cooker Jambalaya

1. Stage

In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.

2. Stage

In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.

3. Stage

Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.

4. Stage

Garnish with chopped scallions.