Slow Cooker Jambalaya (With or without shrimp)
Just found this recipe and it was very good….if you are not a shrimp lover, just omit it!
Slow Cooker Jambalaya (photo taken from http://www.dinnermequickly.com/chicken-sausage-jambalaya.html
Revised from a recipe by Robin Miller
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, diced ( or whatever sausage you like, depending on hotness)
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning (I used Montreal Steak Spice…one teaspoon)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen peeled and cooked shrimp, thawed
- 2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, red pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, bay leaves, and thyme. (If you want it hot, add a little hot sauce)
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Posted on February 12, 2012, in Chicken, Main Dishes, Pork, Seafood, Shrimp, Slow Cooker and tagged chicken, crockpot, jambalaya, rice, sausage, shrimp, slow cooker. Bookmark the permalink. Leave a comment.