Slow Cooker Jambalaya Sausage Shrimp (Printable Version)
Chicken, sausage, shrimp, and veggies simmered together with Cajun spices for a warm Louisiana-inspired meal.
# Ingredients:
→ Protein
01 -
2 skinless, boneless chicken breasts, cubed
02 -
450 grams andouille sausage, sliced
03 -
450 grams raw shrimp, 13-15 count, peeled and deveined
→ Vegetables
04 -
1 large onion, chopped
05 -
2 stalks celery, thinly sliced
06 -
1 red bell pepper, finely chopped
→ Liquids
07 -
800 grams canned diced tomatoes
08 -
480 millilitres chicken broth
→ Spices and Seasonings
09 -
1 tablespoon tomato paste
10 -
0.5 teaspoon dried thyme
11 -
2 teaspoons dried oregano
12 -
1 tablespoon Cajun seasoning
13 -
0.5 teaspoon cayenne pepper
→ Grains
14 -
200 grams uncooked long-grain rice
# Steps:
01 -
Place chicken, andouille sausage, diced tomatoes, onion, celery, red bell pepper, chicken broth, tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper in the slow cooker. Stir well to mix evenly.
02 -
Set the slow cooker to low for 7-8 hours or high for 3-4 hours, allowing flavours to develop and meat to become tender.
03 -
One hour before cooking is complete, add uncooked long-grain rice and stir thoroughly.
04 -
Fifteen minutes before serving, incorporate raw shrimp and allow to cook until just opaque and firm.
05 -
Ladle into bowls and serve immediately while hot.
# Notes:
01 -
For best results, add uncooked rice one hour before the dish finishes. Alternatively, stir in pre-cooked rice with the shrimp during the final 15 minutes.
02 -
Cooking the rice separately is an option if a firmer texture is preferred.