Slow Cooker Chicken & Shrimp Jambalaya
main dishes

Slow Cooker Chicken & Shrimp Jambalaya

A New Orleans classic, creole jambalaya makes for the perfect dinner any time of year. Take stress and energy out of the equation by using a slow cooker for your Zatarain’s Jambalaya Mix, chicken, shrimp, diced tomatoes, frozen peppers, and onions. This classic dish will be a hit whether served for a weeknight family meal or when entertaining a crowd.
  • 10m

    prep time

  • 4h

    Cook Time

  • 266

    Calories

  • 5

    Ingredients

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Ingredients

8

Servings

  • 1 1/2 pounds boneless skinless chicken thighs, cubed
  • 1 package (12 to 16 ounces) frozen peppers and onions blend
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 package (8 ounces) Zatarain's® Jambalaya Rice Mix
  • 1 pound large shrimp, thawed, peeled and deveined

Instructions

  • Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover

  • Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW

  • Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender

Nutrition information (per Serving)

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