Ingredients

The following ingredients have 8 Servings
  • 1 (14 ounce) can diced tomatoes, plain or with onions (drained)
  • 1 (14 ounce) can diced tomatoes, plain or with green chiles (drained)
  • 1 pound skinless, boneless chicken breast halves (cut into 1 inch cubes)
  • 1 pound andouille sausage (sliced)
  • 1 cup frozen chopped onion or 1 medium onion (chopped)
  • 3/4 cup frozen tricolor bell pepper strips diced or 1 large green bell pepper (chopped)
  • 1 cup chicken broth + more if additional liquid is desired once jambalaya has cooked
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 to 2 teaspoons Cajun seasoning (use less for less spiciness)
  • 1/2 teaspoon dried thyme
  • 1/4 to 1 teaspoon cayenne pepper (optional, depending on level of spice desired)
  • 1 pound frozen cooked shrimp without tails
  • 4 cups cooked rice

Instruction

  • Mix tomatoes, chicken, sausage, onion, bell pepper, and broth in a slow cooker. Season with oregano, parsley, Cajun seasoning, thyme, and cayenne pepper.
  • Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. Stir in the shrimp during the last 30 minutes of cook time. Cooked rice can also be stirred in with the shrimp or cooked jambalaya can be served over rice in a bowl.