skip to Main Content

Slow Cooker Jambalaya

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Easy freezer meal Slow Cooker Jambalaya uses healthy brown rice, uncured sausage and other whole food ingredients for a simple and healthy dish!

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 cup frozen diced onions
  • 1 cup celery chopped
  • 1 can Diced Tomatoes 28 oz
  • 1 Tbsp bottled minced garlic
  • 2 cups Chicken broth
  • 1 Tbsp cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1/2 lb shrimp peeled and deveined
  • 1-1/2 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 1/2 lb uncured sausage sliced
  • 1 cup brown rice uncooked

Instructions

  • To cook immediately, add all ingredients except shrimp and rice to a slow cooker. Cook on low for 6 hours or high for 4 hours. Add shrimp and rice about 30 minutes before serving. Cook on high for that 30 minutes or until rice is done.
  • To freeze, combine all ingredients except shrimp and rice in a 1 gallon resealable bag. Label and freeze. To prepare, add frozen contents of bag to slow cooker and cook on high for 6 hours or low for 8 hours. Add shrimp and rice 30 minutes before serving and cook on high until rice is done.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




Back To Top
Send this to a friend