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