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Slow Cooker Chicken Jambalaya Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Colleen's Slow Cooker Jambalaya Pressure Cooker Remix

This pressure cooker jambalaya remix blends chicken, andouille sausage, shrimp and veggies in rich Cajun spices for a quick, hearty, and flavor-packed dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 325 kcal

Equipment

  • 1 Pressure cooker Electric or stovetop

Ingredients
  

Main Ingredients

  • 1 28 ounce can diced tomatoes with juice
  • 1 pound skinless boneless chicken breast halves cubed
  • 1 pound andouille sausage sliced
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 1 cup celery chopped
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 0.5 teaspoon dried thyme
  • 1 pound frozen cooked shrimp tails removed

Instructions
 

Instructions

  • Add diced tomatoes with juice, chicken, sliced sausage, onion, bell pepper, celery, and chicken broth into your pressure cooker and spread evenly.
  • Stir in dried oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  • Lock lid and set to High Pressure for 15 minutes, then perform a quick release.
  • Stir the mixture, add shrimp on top, close lid (no pressure), and let sit covered 5 minutes. Serve hot.

Notes

Store cooled leftovers in fridge for 3 days or freeze up to 3 months. Reheat gently with a bit of broth for best texture.