Nothing beats a home cooked meal at the end of the day, but sometimes you don’t have the energy or time for it. With the slow cooker, you can have a hearty and delicious jambalaya waiting for you when you arrive home!
This spicy, fiery dish will make your taste buds soar with all of the various spices that really develop flavors from the Caribbean.
- 1-28 oz can diced tomatoes, undrained
- 2 cups reduced-sodium chicken broth
- 3 sticks of celery ribs, chopped
- 1 cup bell peppers, chopped
- 1 medium onion, chopped
- 1/8-1/4 tsp cayenne pepper
- 2 tsp Creole or Cajun seasoning*
- 1 Tbsp tomato paste
- 1 Tbsp butter
- 1 pound chicken breast, cut into 2-inch chunks
- 12 oz Cajun-style andouille pork sausage, sliced
- 12 oz frozen cooked shrimp
- 2 1/2 cups long-grain rice
- salt and pepper, to taste
1) In a large skillet, melt butter on medium high heat. Sear chicken on all sides. No need to fully cook the chicken, just sear to get some color. Transfer chicken to clean bowl.
2) Add celery, bell peppers and onion to skillet. Cook until onions begin to soften. Add cayenne pepper and Cajun seasoning. Toss to combine. Remove from heat.
3) In the slow cooker, add diced tomatoes (along with juice) and chicken broth. Add seared chicken and sliced sausage. Follow with celery-onion mixture.
4) Cover slow cooker and cook for 4-6 hours on low setting.
*If using uncooked rice, add rice to slow cooker. Cover and cook for 30 minutes on high setting.
*If using cooked rice, add rice after shrimp has warmed up.
5) Once rice is cooked, add frozen shrimp. Cover slow cooker and let shrimp warm up for 8-10 minutes.
6) Serve warm and garnish with parsley and additional Cajun seasoning as needed.
7) Enjoy and treat yourself!