A Taste Of Louisiana Jambalaya In The Slow Cooker! Page 2 of 2

Ingredients

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups Swanson low sodium chicken broth
• 1 30-ounce can Hunt’s crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade cajun seasoning
• ½ teaspoon each Morton salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

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