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Slow Cooker Jambalaya

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When it comes to regional specialties we know people can be a little sensitive and defensive about what the “right” way of doing things is. We’re of the mindset that there’s no wrong way to do things, and that trying out new ways of cooking can lead to amazing discoveries, so you’ve got to experiment to find the best method for you! You know we’re all about making delicious meals that are perfect for family dinners or for when you’ve got friends over, all the while still being able to enjoy your time with loved ones, without having to be chained to the stove while everything cooks, and this hearty meal fits the bill!

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If you’re looking for some of that classic New Orleans flavor without the cost of a plane ticket, we’ve got the best dish for you: slow cooker jambalaya! It’s got all the traditional components – andouille sausage, chicken, shrimp and rice – and is a great all-in-one meal to get your family through the week. Make a big batch of this on Sunday and you’re good to go! Now, you’ve got options here, because you could check on this a little before the rice is fully cooked if you want a more soupy dish, but we definitely recommend waiting the full amount of time for that perfectly al dente rice that’s absorbed all the amazing flavors we threw in with it…you’re going to want seconds of this, just know that now….

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Slow Cooker Jambalaya

4+ hours to prepare serves 6

Ingredients

  • 1 package andouille sausage, sliced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1/2 pound fresh shrimp, peeled and deveined, tails removed
  • 1 (30 oz.) can crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups white rice, uncooked
  • 4 cloves garlic, minced
  • 3 assorted bell peppers, seeds removed, diced
  • 2 jalapeños, seeds removed, minced
  • 1 yellow onion, diced
  • 2 1/2 tablespoons cajun seasoning
  • kosher salt and freshly ground pepper, to taste
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Preparation

  1. Place sausage, chicken, bell peppers, onion, jalapeños and garlic in slow cooker, and top with cajun seasoning, salt and pepper.
  2. Pour in crushed tomatoes and chicken broth and stir everything to combine.
  3. Cover slow cooker and cook on high for 2 hours, then stir in rice and cook for another 1-2 hours, or until tender.
  4. 20 minutes before serving, stir in shrimp, then re-cover and cook for another 20-25 minutes, or until shrimp is pink and opaque.
  5. Top with fresh herbs and serve hot. Enjoy!

Recipe adapted from Le Creme de la Crumb

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