Slow Cooker Jambalaya
Ingredients
- 1 pound andouille sausage, cut in 1/4 inch thick coins
- 1/2 pound chicken breast, cut in 1 inch cubes
- 1 onion, diced
- 2 stalks celery, diced
- 2 bell peppers (green and orange), diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon oregano
- 1 1/2 cups uncooked white rice
- 1/2 pound raw shrimp, peeled and deveined
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
- In the bowl of a slow cooker, combine the sausage, chicken, onion, celery, bell peppers, garlic, tomatoes, chicken broth, Cajun seasoning, and oregano.
- Cover, and cook for 3-4 hours on low.
- Add the rice. Stir, cover, and cook another 1-2 hours, or until rice is cooked.
- Stir in the shrimp, and cook an additional 20-30 minutes, or until shrimp is cooked through. Serve with fresh parsley.