Crock Pot Jambalaya
|Cooking Method:||Slow-Cooker/Crock Pot|
|1 lb||chicken breast or thighs, cut in 1-inch pieces|
|1 lb||andouille chicken sausage (7 links), sliced, or smoked sausage of choice|
|1 to 2 lb||shrimp, peeled and deveined (the more shrimp the better)|
|1/2 large||onion, chopped|
|1 large||bell pepper, chopped|
|3 or 4 clove||fresh garlic, minced|
|2 stalk(s)||celery, sliced, optional|
|1 qt||diced tomatoes, or a large (28 oz) can, undrained|
|1 c||chicken broth|
|1/2 c||dry white wine|
Have you considered Holland House
|1 tsp||oregano, dried|
|2 tsp||parsley flakes|
|1 tsp||basil, dried|
|1 tsp||cajun seasoning ( i use mr. pete's)|
|1 tsp||everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)|
|1 tsp||cayenne pepper|
|salt, to taste|
My new crockpot just became my new best friend!
I gave it a first workout with my Jambalaya and it cooked it to perfection! The aroma that when through the house while this was cooking was mouth watering!
If you love cajun food like we do, I don't think you will be disappointed in this spicy, full of flavor dish.
Peel and devein shrimp; keep refrigerated until ready to add.
NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.