Ingredients
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1 pound smoked turkey sausage, sliced into 1/4-inch pieces
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1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 medium onion, finely chopped
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2 jalapeños, seeds and stems removed, finely chopped
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1 teaspoon minced garlic
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1 teaspoon Cajun seasoning
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cups low sodium chicken broth
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1 can (14.5 ounces) crushed tomatoes
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1 1/2 cups uncooked white rice
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1 pound uncooked shrimp, peeled and deveined
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Chopped cilantro or parsley for garnish (optional)
Instructions
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In a greased slow cooker, combine the sliced turkey sausage, chicken pieces, diced bell peppers, chopped onion, jalapeños, minced garlic, Cajun seasoning, salt, and black pepper.
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Pour in the chicken broth and crushed tomatoes. Stir well to combine all ingredients.
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Cover and cook on LOW for 3-4 hours.
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After 3-4 hours, stir in the uncooked white rice. Cover and continue to cook on LOW for an additional 1-2 hours, or until the rice is tender and fully cooked.
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About 20 minutes before serving, add the uncooked shrimp to the slow cooker. Stir to combine, cover, and cook until the shrimp are pink and opaque.
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Once done, give the jambalaya a final stir. Serve hot, garnished with chopped cilantro or parsley if desired.