Real Recipes From Real Home Cooks ®


Recipe by
Jane Whittaker
Massena (now in FL), NY

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.

yield 8 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For jambalaya

  • 12 oz
    boneless skinless chicken breasts
  • 1 lb
    shrimp, peeled and deveined
  • 1 lb
    andoulie ausage, cut into chunks
  • 2 md
    green bell peppers, diced
  • 1 md
    onion, diced
  • 2 stalk
    celery diced
  • 4 clove
    garlic, minced
  • 14 oz
    can diced tomatoes
  • 1 sm
    can tomato puree
  • 1 can
    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
  • 3 c
    cooked rice

How To Make jambalaya

  • 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.