Easy Slow Cooker Jambalaya

By lianbl88

Featuring chicken, shrimp and sausage, this easy jambalaya is well-suited to the slow cooker because the slow cooking allows the flavors to blend well.

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.3/5 (14 Votes)

1 Picture

Ingredients

3 cups Long Grain White Rice
1 pound boneless, skinless chicken breasts , cut into 1-inch cubes
1 (14 ounce) package Polska Kielbasa Ring , cut into 1/4-inch slices
1 package frozen pepper & onion vegetable stir-fry blend
2 (14.5 ounce) cans Diced Tomatoes With Garlic & Onion , undrained
2 (14.5 ounce) cans Reduced Sodium Chicken Broth
1 tablespoon Cajun seasoning
1 tablespoon Louisiana Hot Sauce
1 pound uncooked shrimp, peeled and deveined

Details

Servings 12
Preparation time 15mins
Adapted from cub.com

Preparation

Step 1

In a 6-quart or larger slow cooker, combine all ingredients except shrimp.

Cook on HIGH 3-4 hours or LOW 6-8 hours, stirring occasionally.

Stir in shrimp; continue cooking 10-15 minutes or until shrimp is opaque.