“AB here, and I’ve got a flavor-packed journey for your taste buds that you won’t want to miss. Picture this – a tantalizing dance of chicken, andouille sausage, shrimp, and aromatic Cajun spices slow-cooking to perfection. That’s right, we’re diving into the world of Slow Cooker Jambalaya, a dish that’s not only easy to make but will have your family and friends begging for more.”– AB
Slow Cooker Jambalaya – Grilling and Smoking With AB
Ingredients:
- 2 skinless, boneless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 can (28 ounces) diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 cup uncooked long grain rice
- 1 pound raw shrimp (13-15 count)
Step-by-Step Guide:
- In your trusty slow cooker, toss in everything except the shrimp and rice. Give it a good stir.
- Set the slow cooker on low for 7-8 hours (or high for 3-4 hours).
- About an hour before the finish line, sprinkle in the uncooked rice. Let it soak up all those flavorful juices.
- In the final 15 minutes, toss in the raw shrimp. Let them swim in the goodness until they’re perfectly cooked.
- Stir it up, and there you have it – a bowl of Smokin’ Good Slow Cooker Jambalaya ready to rock your taste buds!
Expert Tips and Tricks:
- For an extra kick, add a bit more Cajun seasoning according to your spice preference.
- Want a smokier flavor? Grill the chicken before adding it to the slow cooker.
- Stir occasionally to ensure the flavors mingle and dance harmoniously.
