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

Ingredients

• 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

Directions

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.

Author: reg45

Canadian guy living part time in Progreso, Yucatan. View all posts by reg45