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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 Style

This pressure cooker jambalaya delivers smoky, spicy Cajun flavor in a fraction of the time with tender chicken, sausage, and shrimp all cooked in one pot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 12 servings
Calories 350 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main Ingredients

  • 1 can (28 ounce) diced tomatoes with juice
  • 1 pound chicken breast halves skinless, boneless, 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
  • ½ teaspoon dried thyme
  • 1 pound frozen cooked shrimp tails removed

Instructions
 

Instructions

  • Add diced tomatoes with juice to the pressure cooker.
  • Mix in cubed chicken and sliced andouille sausage. Then add chopped onion, bell pepper, and celery.
  • Pour in chicken broth and stir in oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Lock lid, set valve to sealing, and cook on High Pressure for 6 minutes.
  • Quick release the pressure. Stir in frozen shrimp and let it heat through. Serve hot over rice or enjoy as is.

Notes

Frozen shrimp cooks perfectly from frozen using the residual heat. Keep leftovers in the fridge for up to 4 days or freeze up to 3 months for best flavor and texture.