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Easy Slow Cooker Jambalaya
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Easy Slow Cooker Jambalaya

Servings: 8
Prep Time: 20 minutes
Cook Time: 4 hours
Resting Time: 10 minutes
Total Time: 4 hours 30 minutes
Author: Krystel
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Ingredients
 

  • 1 lb boneless skinless chicken thighs, cut into bite sized pieces
  • 1 lb frozen large shrimp, raw peeled and deveined
  • 12 oz andouille sausage, cut into bite sized slices
  • 4 cups white rice, cooked
  • 1 28 oz canned diced tomatoes, with juice
  • 1½ cups chicken stock
  • 2 celery stalks, diced
  • 1 sweet yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 2 teaspoons Slap Yo Mama seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • chopped fresh parsley, for garnish

Instructions
 

  • Place all ingredients, except for the shrimp and rice, into a slow cooker in the given order.
  • Mix well. Cover and cook on LOW for 3 to 3 ½ hours, or until the chicken is fully cooked.
  • Uncover, add the shrimp, and cook for an additional 20 to 30 minutes, or until the shrimp is done.
  • Stir in the cooked rice. Discard the bay leaf.
  • Garnish the jambalaya with parsley before serving.
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