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Slow Cooker Jambalaya with Andouille Sausage, Chicken and Shrimp Cooked Low and Slow with Bold Spice


  • 2 chicken breasts, skinless, boneless, cut into chunks

  • 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

  • 2 cups chicken broth

  • 3 tablespoon O&P Bayou Venom Hot Smoky Cajun seasoning

  • 1-pound shrimp (13-15 count)


Step 1: Add all the ingredients except the shrimp in the slow cooker and stir.

Step 2: Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

Step 3: Serve over your choice of rice.

*Feeds 4 to 5 people

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