Slow Cooker Jambalaya
5 from 1 vote
Print

Slow Cooker Jambalaya

Featuring Caraluzzi's Pure Poultry Chicken Andouille Sausage.

Course Main Course
Servings 12

Ingredients

  • 12 oz. Caraluzzi's Pure Poultry Chicken Andouille Sausage
  • 28 oz. diced tomatoes undrained
  • 1 cup reduced- sodium chicken broth
  • 1 large green pepper chopped
  • 1 medium onion chopped
  • 2 celery stalks sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil dried oregano and cayenne pepper
  • 3/4 teaspoon salt
  • 2 lbs. Caraluzzi's Pure Poultry boneless skinless chicken thighs cut into 1-inch pieces
  • 2 lbs. uncooked medium shrimp peeled and deveined
  • 8 cups hot cooked rice

Instructions

  1. ​In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender.
  2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice.