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Ingredients
- 1 lb boneless, skinless chicken breasts , cut into 1-inch cubes
- 1 lb andouille sausage , sliced
- 1/2 lb shrimp , peeled and deveined
- 2 stalks celery , diced
- 1 large onion , diced
- 1 green bell pepper , seeds removed and diced
- 1 cup low sodium chicken broth
- 1 (28oz) can crushed tomatoes
- 1 tbsp smoked paprika
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (more or less depending on spiciness desire)
Ingredients
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Rate this recipe!
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Instructions
- Spray a large slow cooker with non-stick spray and add chicken, sausage, celery, onion, bell pepper, chicken broth, tomatoes, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper. Cook on low for 5 hours.
- About 30 minutes prior to serving, remove the tails from the shrimp and add them to the slow cooker. Stir well. Cook for another 20 minutes until shrimp is pink and cooked through. Serve with cooked cauliflower rice, cooked quinoa, or steamed brown rice.
Very flavorful.
Can you freeze this?
Hi Sarah! While I haven’t tried freezing this, you should be able to – just make sure you let it cool completely first. ?
Made this last night and it was DELICIOUS! A little too spicy, so next time I’m going to cut down on the cayenne. Thanks for the great recipe!
I’ve been on the hunt for a good jambalaya recipe and this is the best so far! I left the cayenne out for the kids & topped with hot sauce instead.
We’re so happy to hear that!
This is my new favorite recipe! I added Old Bay seasoning instead of cayenne & served it over cheese grits. So yummy!
Yum that’s a great idea, Heather!