Jambalaya

3
Jane Whittaker

By
@janenov46

I have been making this for years and the recipe came from the slow cooker book. I just recently started adding andoulie sausage to this The sausage was a nice addition, think it might be a good idea to brown it first.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

12 oz
boneless skinless chicken breasts
1 lb
shrimp, peeled and deveined
1 lb
andoulie ausage, cut into chunks
2 medium
green bell peppers, diced
1 medium
onion, diced
2 stalk(s)
celery diced
4 clove
garlic, minced
14 oz
can diced tomatoes
1 small
can tomato puree
1 can(s)
beef broth, more if you like
1 Tbsp
dried parsley
1 1/2 tsp
dry basil leaves
1/2 tsp
oregano, dried
1 tsp
tobasco sauce
1 tsp
cayenne pepper
1/2 tsp
salt
3 c
cooked rice

Step-By-Step

1Cut chicken, and sausage into bite sized pieces.
2Put everything into a slow cooker except the shrimp and rice. If you use a slow cooker liner it will make clean up easier.
3Cook on low for 6 hours. Note on this is my slow cooker cooks fast and hot, original directions said 8 hours which for me would be too long.
4Last half hour add the shrimp, cover and cook.
5Serve over rice.

About Jambalaya

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free