Slow-Cooker Jambalaya

Ingredients

• 1 28-ounce can diced tomatoes with juice
• 1 pound chicken breasts (skinless, boneless, and cut into 1-inch cubes)
• 1 pound andouille sausage (sliced)
• 1 large onion (chopped)
• 1 large green bell pepper (chopped)
• 1 cup celery (chopped )
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp (tails removed if preferred)

Instructions

1. 1

   Combine ingredients: Add the diced tomatoes with juice, chicken, sausage, chopped vegetables, and chicken broth to the slow cooker. Stir well to distribute ingredients evenly.

2. 2

   Add spices: Sprinkle in the oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir again to ensure the spices are evenly incorporated.

3. 3

   Slow cook: Cover and cook on low for 7–8 hours or high for 3–4 hours, until the chicken is tender and the vegetables have softened.

4. 4

   Add shrimp: About 30 minutes before the end of cooking, stir in the frozen cooked shrimp. Recover and continue cooking just until the shrimp are heated through.

5. 5

   Season and serve: Taste and adjust seasoning—add more Cajun seasoning or a dash of hot sauce if you’d like extra spice. Serve the jambalaya hot over cooked rice, or stir 2–3 cups of cooked rice directly into the mixture for a one-pot presentation.