This unique Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal. 


Ingredients

  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can beef broth
  • 1 (8-ounce) can tomato paste
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, minced
  • 1 pound Andouille sausage or use kielbasa, cut into slices
  • 2 chicken breasts, cut into 1-inch pieces
  • 1/2 pound shrimp, peeled and deveined
  • 1 1/2 cup white rice
  • 1 tablespoon chopped fresh parsley





  • Recipe Originally Created By: Christin Mahrlig

    Thomas Cox Ivery Johnson Jr.


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