If you're looking for a Mardi Gras meal that's festive but won't keep you in the kitchen all day, we've got just the thing: Crock-Pot Chicken & Shrimp Jambalaya. This slow-cooker favorite feeds a crowd and will make you feel like you've been transported to New Orleans from the very first bite. The best part? Prep time is just 10 minutes.
Whip up a Fat Tuesday feast in no time with this super-easy recipe, shared by New Orleans–based Zatarain's, which has been cooking up flavorful staples since 1889.
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Chicken & Shrimp Jambalaya
Prep Time: 10 minutes
Cook Time: 4 hours
1 1/2 pounds boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) Zatarain's® Original Jambalaya Mix
1 pound large shrimp, thawed, peeled and deveined
Place chicken, vegetables, and tomatoes in slow cooker. Stir until well blended. Cover. Cook 3 1/2 hours on high or 7 1/2 hours on low. Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on high or until shrimp turn pink and rice is tender.
Makes 8 servings.
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The food and spice company also shared some secrets to making the dish as delicious as possible.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Test Kitchen Tip: Use 1 each large green bell pepper and onion, chopped, in place of the frozen peppers and onions blend.
If you're in a rush but still longing for a flavorful way to celebrate Fat Tuesday, you won't find a tastier dinner.
