Crock-Pot Jambalaya

There's nothing like a steaming, spicy bowl of crock-pot jambalaya to warm you up! While you can make a faster jambalaya recipe, using a slow cooker helps to savor all of the flavors of the jambalaya. Between the sausage, tomatoes, and spicy cajun seasoning, this crock-pot jambalaya recipe is bursting with flavor. How to Make It: Place the sausage, chicken breast, bell pepper, onion, celery, jalapeño, garlic, seasoning, and crushed tomatoes into the slow cooker. Sprinkle in the salt and pepper and stir to combine. Do not add the shrimp yet! Pour in the chicken stock and cook on high for 3 to 4 hours, or low from 6 to 8. Add shrimp to the slow cooker during the last 30 minutes. Don't bother removing the shells yet, you can do that after. After throwing in the shrimp, prepare the rice. Two cups of rice will make eight 1/2 cup servings. Serve jambalaya with servings of rice, removing the shells before eating.

Good

% Daily Values based on a 2,000 calorie diet