Slow Cooker Shrimp and Chicken Jambalaya

Slow Cooker Shrimp and Chicken Jambalaya

Slow Cooker Shrimp and Chicken Jambalaya
This has become one of my favorite “go to” crock pot recipes. It comes together fast, I can make it on high a few hours before I want to serve it, and it is very tasty. A loaf of crusty bread and a simple green salad would make nice sides.
    Servings
    6 people
    Cook Time
    LOW 5-6 hours
    Meal Plan
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    Servings
    6 people
    Cook Time
    LOW 5-6 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup celery, chopped (about 4 stalks)
    • 1 large onion, chopped
    • 1 (14 ½ ounce) can chopped tomatoes, undrained
    • 14ounce chicken broth
    • 3ounce tomato paste (this is half a can)
    • 1tablespoon molasses
    • 1 1/2teaspoon Cajun or Creole seasoning *
    • 1pound boneless, skinless chicken breast or thighs, cut into bite size pieces
    • 1 1/2cup instant brown rice (like Minute Made)
    • 3/4cup red sweet pepper, chopped
    • 1/2pound cooked, peeled medium shrimp (with tail is ok)
    Instructions
    1. Combine celery and the following 6 ingredients (through Cajun seasoning) in a large (4 quart) crock pot. Add in chicken and stir well.
    2. Cover and cook on low heat for 5-6 hours or on high for 2 ½ to 3 hours. About 15 minutes before serving, add in instant rice, sweet peppers, and shrimp. Stir and cover until most of liquid is absorbed and rice are tender (about 15 minutes).
    Recipe Notes

    To add some heat, increase the Cajun seasoning to 2-3 teaspoons.

    You could also add some andouille or spicy sausage for an added kick worthy of a Louisiana kitchen. Green peppers are traditionally used in Jambalaya, but I prefer the taste of sweet red peppers. Please use green peppers if that is your preference.

    If you do add in a few links of sausage, decrease the rice by 1/2 cup or increase the liquid by 3/4 cup.

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