Diane Hopson's StoryMy 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.
chicken breast or thighs, cut in 1-inch pieces
andouille chicken sausage (7 links), sliced, or smoked sausage of choice
1 to 2 lb
shrimp, peeled and deveined (the more shrimp the better)
bell pepper, chopped
3 or 4 clove
fresh garlic, minced
celery, sliced, optional
diced tomatoes, or a large (28 oz) can, undrained
dry white wine
cajun seasoning ( i use mr. pete's)
everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
salt, to taste
1Layer chicken pieces and sausage slices in bottom of crock pot.
Peel and devein shrimp; keep refrigerated until ready to add.
2Combine onion, pepper, celery and garlic; layer on top of meat.
NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
4Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours)
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.