jambalaya

Massena (now in FL), NY
Updated on Feb 5, 2013

This is one of my go to's. This is done in the slow cooker and comes from my favorite slow cooker cookbook Mable Hoffman's Crockery Cookery. I have tweaked it a little to make it a little more spicier and also added some chicken broth to make it a little soupier.

prep time
cook time 5 Hr
method Slow Cooker Crock Pot
yield 6 serving(s)

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, or if you like mixed pieces are fine too.
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 large carrot, peeled and diced
  • 2 - cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sweet basil
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes, more if you want it hotter.
  • 1 teaspoon chili powder
  • 1 can 14 ounce can diced tomatoes
  • 32 ounces chicken broth
  • 1 pound shrimp, peeled and deveined
  • 2 cups cooked rice

How To Make jambalaya

  • Step 1
    Cut the chicken into bite sized pieces, or if you are using chicken on the bone, just put it right in the slow cooker.
  • Step 2
    Add everything else except the shrimp and rice.
  • Step 3
    Set the slow cooker for 5 hours.
  • Step 4
    Turn comtrol to high and add shrimp and rice.
  • Step 5
    Cover and cook another 30 minutes or untli the shrimp are pink.

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