Since the slow cooker chili was so amazingly easy and scrumptious, I decided to try again with this jambalaya recipe. I was slightly disappointed that this recipe was not as easy and fast as the chili (took maybe about 35 mins to prep), but it really wasn’t too much work. I also regretted my decision to do without shrimp – it tasted good, but was just missing that extra seafood flavor. I was trying to save some money, and I reasoned that the recipe already had two types of meat, but as I have found out, shrimp is key in a jambalaya.
Slow Cooker Jambalaya:
- 1 pound skinless, boneless chicken thighs – cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning (I just added some garlic powder, cayenne, paprika, salt & pepper)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails (or fresh would have worked, too)
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook for at least 4 hours on Low. Stir in the shrimp during the last 30 minutes of cook time.