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

How to Make Jambalaya

Step-by-Step

  1. Cut chicken, and sausage into bite sized pieces.
  2. Put everything into a slow cooker except the shrimp and rice. If you use a slow cooker liner it will make clean up easier.
  3. Cook 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.
  4. Last half hour add the shrimp, cover and cook.
  5. Serve over rice.

Printable Recipe Card

About Jambalaya

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



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