This Slow Cooker Jambalaya Pasta was the first meal my roommate Caroline and I decided to make on our new crock pot, and it did not disappoint! We decided to spin the original recipe from Le Creme De La Crumb and make it into a pasta instead of traditional jambalaya that uses rice. Also, the greatness of crock pot meals is that you have leftovers for DAYS and when you’re in college, or any stage of life really, leftovers are what it’s all about. This meal was perfectly seasoned, hearty and a great combination of proteins.
- 1 package andouille sausage
- ½ pound uncooked shrimp (peeled and de-veined) [I recommend extra large or jumbo shrimp because these suckers shrink like no other!]
- 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 , seeds and stems removed
- 1½ cups uncooked white rice [This is where we substituted pasta]
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons store-bought or homemade cajun seasoning
- ½ teaspoon each salt and pepper, or to taste
- cilantro or parsley, for topping (optional) [We used cilantro!]
- Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
- Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice [or make pasta] and cook another 3 hours.
- About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Here’s how ours turned out: