Crock Pot Jambalaya
|Categories:||Chicken, Fish, Chicken Soups, Fish Soups, Healthy|
|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 lb||shrimp, peeled and deveined|
|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|
|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|
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DirectionsLayer chicken pieces and sausage slices in bottom of crock pot.
Peel and devein shrimp; keep refrigerated until ready to add.Combine 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.Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.Set 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.To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.