Enjoy a delicious Slow Cooker Jambalaya Pasta any time of year with this easy family meal. Packed with Cajun flavor, it's perfect for a comforting dinner.
1poundchickenbreast or tenderloins, cut into bite size pieces
14ouncessmoked sausagecut into bite size pieces
3stalkscelerydiced
3clovesgarlicminced
20ouncesfrozen peppers and onions
28ozcandiced tomatoes
1 ½tablespoonscajun seasoning
1teaspoonsmoked paprika
12ouncesshrimppeeled and deveined, large size
½cupheavy cream
16ouncesdried pastacooked according to the box directions
Instructions
To a slow cooker, add chicken, sausage, celery, garlic, peppers and onions, diced tomatoes, Cajun seasoning, and smoked paprika. Stir well to combine.
Cover the slow cooker and cook on low heat for 6 hours or until the chicken is fully cooked and tender.
About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker and continue cooking until the shrimp are cooked through.
While the shrimp is cooking, prepare the pasta according to the instructions on the box.
Once the shrimp is fully cooked, add the heavy cream and cooked pasta to the slow cooker. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld. Serve hot.
Notes
If using fresh vegetables, chop them into small pieces for even cooking.
If you prefer a lighter version of the dish, you can use half-and-half or milk instead of heavy cream.
Use raw or cooked shrimp, depending on your preference. If using cooked shrimp, add it during the last 5 minutes (instead of 30).
Adjust the amount of Cajun seasoning depending on how spicy you want your dish to be.
If the sauce is too thin, you can add a cornstarch slurry to thicken it. Use equal amounts of cornstarch and water, stir them together, and add to the sauce. Cover, and allow to thicken for 10-15 minutes.