Ingredients slow cooker jambalaya
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp salt
2 tsp fresh thyme
12 oz diced some boneless chicken breast
2 tbsp veggie oil
2 medium chopped onions
2 clove minced garlic
2 bell peppers
2 celery stalks
2/3 cup smoked ham
1 cup chorizo sausage
14 oz canned chopped tomatoes
1 cup chicken stock
1 lb frozen cooked shrimp
3 cup cooked rice
2 oz tomato paste
2/3 cup chives for garnish
1 cup sweet corn
how to make slow cooker jambalaya
Combine all ingredients, except rice in slow cooker. Cook on low heat for 6 hours or high heat for 3 hours. If using raw shrimp add to slow cooker with 30 min remaining.
Cook rice separately.
Mix rice and slow cooker in a large bowl. Keep separate if you are storing the jambalaya.
Portion mixture and garnish with chives.
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