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Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya, by , is from GEBC Mothers of Preschoolers 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kim Vallone
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken breasts cut into 1 inch cubes.
1/2 pound andouille sausage, diced
1 (28 ounce) can of diced tomatoes
1 medium onion chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced sodium chicken broth
2 tsp dried oregano
2 tsp Cajon or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions:
Directions:
In slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, Cajon seasoning, hot sauce, bay leaves and thyme.
Cover and cook on LOW for 7 hours or on HIGH 3 hours. Stir in thawed shrimp, cover and cook until the shrimp are heated through about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

 

 

 

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