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Chicken and Shrimp Jambalaya

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Chicken and Shrimp Jambalaya is a bold, one-pot Cajun dish made in the slow cooker with chicken, andouille sausage, shrimp, vegetables, spices, and long-grain rice. A hearty, flavorful meal perfect for feeding a crowd.

Ingredients

  • 1 lb chicken breasts, cut into bite-size pieces
  • 8 oz andouille sausage, sliced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tbsp Cajun seasoning
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp dried thyme
  • 1 cup long-grain rice
  • 1 lb shrimp, peeled and deveined

Instructions

  1. Place chicken and sausage in the bottom of a slow cooker.
  2. Add diced onion, bell pepper, celery, and minced garlic.
  3. Pour in diced tomatoes and chicken broth.
  4. Sprinkle in oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir gently to combine.
  5. Cover and cook on low for 7–8 hours or high for 3–4 hours.
  6. Stir in the rice and continue cooking on low for 30 minutes.
  7. Add shrimp and cook an additional 30 minutes, or until shrimp are pink and rice is tender.
  8. Stir well and serve hot.

Notes

  • Add sliced okra or tomatoes with green chiles for extra flavor.
  • Use smoked sausage or kielbasa if andouille isn’t available.
  • Turkey sausage and brown rice make for a lighter version (adjust cooking time).
  • Freeze leftovers in portions for easy meal prep.

Nutrition

Find it online: https://recipesbyliza.com/chicken-and-shrimp-jambalaya/