Slow Cooker Jambalaya (Print Version)

# Ingredients:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into chunks
02 - 1 pound andouille sausage links, sliced
03 - 1 pound raw shrimp (13-15 count)

→ Vegetables and Base

04 - 1 (28-ounce) can diced tomatoes
05 - 1 large onion, chopped
06 - 1 red bell pepper, finely chopped
07 - 2 stalks celery, thinly sliced
08 - 2 cups chicken broth
09 - 1 tablespoon tomato paste

→ Seasonings

10 - 1/2 teaspoon dried thyme
11 - 2 teaspoons dried oregano
12 - 1 tablespoon Cajun seasoning
13 - 1/2 teaspoon cayenne pepper

→ Rice

14 - 1 cup uncooked long grain rice

# Instructions:

01 - Add chicken, sausage, tomatoes, vegetables, broth, seasonings, and tomato paste to slow cooker. Stir to combine.
02 - Cook on low 7-8 hours or high 3-4 hours.
03 - Stir in uncooked rice one hour before cooking time is done.
04 - Add shrimp in last 15 minutes of cooking. Serve hot.

# Notes:

01 - Can use precooked rice added at end
02 - Adjust spices to taste
03 - Rice can be served separately

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