Slow Cooker Jambalaya Recipe

My family loves jambalaya, and my favorite way to make it is with a slow cooker! This recipe from The Magical Slow Cooker on Youtube is a staple in my kitchen, and we have this dish almost every week. My family loves how flavorful this slow-cooked to perfection jambalaya is. Whether for lunch or dinner, I’m always sure I’ll have clean plates afterward. Try this recipe today and see for yourself! Watch the video below to learn the step by step instructions. Thanks to The Magical Slow Cooker for this fantastic recipe.

Ingredients:

• 1 boneless chicken breast, cut into bite-sized pieces
• 12 oz andouille sausage, sliced
• 2 red bell peppers, seeded and diced
• 2 jalapenos, seeded and diced
• 1 medium-sized white onion, sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 2 cups chicken stock (or chicken broth)
• 14 oz can of diced tomatoes
• 1 tbsp tabasco hot sauce
• 3 tbsp cajun seasoning
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 12 oz frozen shrimp, peeled and deveined
• 2 cups cooked rice
• freshly chopped parsley

Directions:

Step 1

In your slow cooker, add the sliced onions, diced bell peppers, sliced celery, chopped jalapenos, chopped chicken breasts, sliced andouille sausage, minced garlic, and diced tomatoes. Then, pour 2 cups chicken stock and season with 3 tbsp cajun seasoning, 1/2 tsp kosher salt, 1/2 tsp ground black pepper, and 1 tbsp tabasco hot sauce. Mix everything well to combine.

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Step 2

Place the lid on and set the slow cooker on high for three hours (or low for five to six hours). After three hours, stir in the shrimp and cook for an additional 30 minutes or until the shrimp are no longer pink and cooked through. Once done, stir in the cooked rice and garnish with some freshly chopped parsley. Serve and enjoy!

Slow Cooker Jambalaya Recipe