Slow Cooker Jambalaya

• Meat

  • 1 package Andouille sausage
  • 1 Chicken breasts, large boneless skinless

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 3 Bell peppers
  • 1 Cilantro or parsley
  • 1 tbsp Garlic
  • 2 Jalapenos
  • 1 30-ounce can Tomatoes
  • 1 White or yellow onion

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 1/2 cups White rice

• Baking & Spices

  • 3 tbsp Cajun seasoning, store-bought or homemade
  • 1/2 tsp Salt and pepper

Found on lecremedelacrumb.com

Description

Ingredients

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

Directions

• Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
• Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
• About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.