SLOW COOKER JAMBALAYA



Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

Serves: 8 servings
Author: Sabrina from Dinner, then Dessert

INGREDIENTS
  • 2 chicken breasts, skinless, boneless, cut into chunks
  • 1 pound andouille sausage links, sliced
  • 1 can diced tomatoes, 28 ounces
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp (13-15 count)


INSTRUCTIONS
  1. Add all the ingredients except the shrimp into the slow cooker and stir.

You can visit therecipecritic.com for full instructions.

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