Slow Cooker Jambalaya

Have you ever looked at a Jambalaya and think how hard could this kind of dish to make?

Well, that's me every time I look at it before.

I can't believe how easy it can be especially cooking it in a Slow Cooker.

Full of flavor, comforting and just pure deliciousness.

Now that its officially Fall.

Time to make a lot of Slow Cooker Meals!

Before I share the recipe let us take a moment and celebrate the Pumpkin Season. :)

I can't believe its Fall already!

That means Holiday season is just around the corner.

This Pop Tart was so good by the way!

Anyways, This Jambalaya was so good and definitely not that hard to make.

Put it together,season it the way you want it. 

Then let the Slow Cooker do all its magic.

Let me know what you guys think!

Slow Cooker Jambalaya

 Ingredients

• 2 chicken breasts, skinless, boneless, cut into chunks  (or boneless thighs)
• 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
• 1 cup mushrooms sliced (optional)
• 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) 

Directions

1. Add all the ingredients except the shrimp into the slow cooker and stir.
2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
3. Serve over rice.

Enjoy!

xo

Jen