Slow Cooker Jambalaya
Ingredients
- 1 pound chicken breast , cut into chunks
- 1 pound andouille or other flavorful sausage , sliced
- 1/2 pound cooked medium shrimp , peeled and deveined
- 1 small yellow onion , diced
- 1 red bell pepper , seeded and cut into chunks
- 1 green bell pepper , seeded and cut into chunks
- 1 yellow bell pepper , seeded and cut into chunks
- 1 cup chopped celery
- 1 14.5 ounce can diced tomatoes
- 1-2 cups chicken broth , see NOTE
- 3 cloves garlic , minced
- 3 tablespoons Homemade Creole Seasoning
- 3/4 teaspoon salt
- 1 bay leaf
- hot sauce , according to heat preference
- 2 cups cooked rice
Instructions
- Add all ingredients to the slow cooker except for the shrimp and rice. Cook on low for 6-7 hours or on high for 4-5 hours. Stir in the rice and shrimp and cook for another 15 minutes. Add salt and hot sauce to taste. Serve immediately.
Notes
If you prefer a thicker jambalaya, use one cup of broth. If you prefer a slightly soupier version, use 2 cups.
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