Crockpot Jambalaya
Easy Crockpot Jambalaya made with chicken, sausage, and shrimp. A flavorful slow cooker meal for busy weeknights or cozy fall dinners.
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Ingredients
- 1 lb. boneless skinless chicken breast chopped
- 1 lb. andouille sausage sliced
- ½ large yellow onion chopped
- 1 cup celery chopped
- 1 cup chicken broth
- 1 tbsp. oregano
- 2 bay leaves
- 3 cloves garlic minced
- 2 tbsp. cajun seasoning we use Slap Ya Mama
- ½ tsp. salt
- ½ tsp. pepper
- 1 –2 tsp. cayenne
- 2 cans 14 oz. petite diced tomatoes, with juice
- 1 lb. medium shrimp peeled and deveined, thawed
Instructions
- Add the chicken and sausage to your slow cooker.
- Toss in the onion, celery, broth, oregano, bay leaves, garlic, Cajun seasoning, salt, pepper, and cayenne.
- Pour the diced tomatoes and their juices right over the top.
- Give everything a gentle stir.
- Cover and cook on low for 6–7 hours or high for 4–5 hours.
- During the last 30 minutes of cook time, add in the thawed shrimp.
- Serve warm over rice—and enjoy!
Servings: 6 people
Calories: 390kcal