This Crock Pot Jambalaya is always a great success! It absolutely has the taste of Cajun cuisine, but altered to be super home cook friendly. Easy and wholesome! Hope you and your family enjoy it!
Total Time
2hr 50min
5.0
3 Ratings
Author: StreetSmart Kitchen
Servings:
4
Ingredients
•
12
oz
Boneless, Skinless Chicken Breasts
•
6
oz
Andouille Sausages
•
1
Green Bell Pepper
•
1
Medium
Red Onion
•
2
stalks
Celery
•
2 1/3
cups
White Mushrooms
•
2
cups
Tomatoes
•
1
clove
Garlic
•
1
Tbsp
Fresh Cilantro
•
2 1/2
cups
Chicken Broth
•
1/3
cup
Tomato Paste
•
1
Tbsp
Extra-Virgin Olive Oil
•
1
tsp
Louisiana Hot Sauce
•
as needed
Sea Salt
•
as needed
Cayenne Pepper
•
as needed
Dried Thyme
•
as needed
Ground Black Pepper
•
1
tsp
Ground Cumin
, ground
•
12
oz
Large Shrimp
, deveined, peeled
•
2
cups
Jasmine Rice
or Regular White Rice
Cooking Instructions
1.
Chop the Boneless, Skinless Chicken Breasts (12 oz) , Green Bell Pepper (1), Red Onion (1), Celery (2 stalks), Fresh Cilantro (1 Tbsp), Garlic (1 clove), and Tomatoes (2 cups) and add to the crockpot.
2.
Slice the Andouille Sausages (6 oz) and White Mushrooms (2 1/3 cups) and add to the crockpot.
3.
Add the Chicken Broth (2 1/2 cups), Tomato Paste (1/3 cup), Extra-Virgin Olive Oil (1 Tbsp), Louisiana Hot Sauce (1 tsp), Sea Salt (as needed), ground Cayenne Pepper (as needed), Dried Thyme (as needed), ground Ground Black Pepper (as needed) and ground Ground Cumin (1 tsp).
4.
Set the crock pot on high and cook for 2-3 hours.
5.
About 40 minutes before serving, add the Large Shrimp (12 oz) and the Jasmine Rice (2 cups). Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.
6.
Serve and Enjoy!
Nutrition Per Serving
CALORIES
735
FAT
14.5 g
PROTEIN
56.7 g
CARBS
91.7 g
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