Colleen's Slow Cooker Jambalaya

PROS

This recipe is quick and easy to make in a slow cooker, and produces a spicy, satisfying mix of chicken, sausage, and shrimp.

It is perfect for a cold winter night or for entertaining guests.

Plus, it’s a one-pot meal, which means less washing up!

CONS

This recipe is fairly high in sodium and fat due to the sausage and Cajun seasoning.

It’s not ideal for those who are watching their sodium or fat intake.

HEALTH & BENEFITS

This recipe contains protein from the chicken and shrimp, as well as vitamins and minerals from the vegetables.
If you want to reduce the sodium or fat content, you can use low-sodium chicken broth and choose a leaner sausage.

	1 pound skinless , boneless chicken breast halves - cut into 1 inch cubes
	1 pound andouille sausage , sliced
	1 can diced tomatoes with juice
	1 large onion , chopped
	1 large green bell pepper , chopped
	1 cup chopped celery
	1 cup chicken broth
	2 teaspoons dried oregano
	2 teaspoons dried parsley
	2 teaspoons Cajun seasoning
	1 teaspoon cayenne pepper
	1/2 teaspoon dried thyme
	1 pound frozen cooked shrimp without tails

1.	Start by cutting chicken breasts into 1-inch cubes, and slicing the andouille sausage.
2.	Dice a large onion, chop a large green bell pepper, and chop celery.
3.	In a slow cooker, combine all the ingredients except for the frozen cooked shrimp.
4.	Cook on low for 7-8 hours, or on high for 3-4 hours.
5.	When ready to serve, add the frozen cooked shrimp to the slow cooker, and cook for an additional 10 minutes on high.
6.	Serve hot over rice, and enjoy!

Colleen’s Slow Cooker Jambalaya

Colleen's Slow Cooker Jambalaya - a Spicy, Satisfying Mix of Chicken, Sausage, and Shrimp

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