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Crockpot Jambalaya Recipe

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This recipe for Crockpot Jambalaya is from Kim's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
- 4 boneless skinless chicken breast halves, cubed
- 2 (16 ounce) packages frozen peppers and onions
- 4 hot Italian sausage links
- 4 cups water
- 3 cans diced Original Rotel, undrained
- 2 (8 ounce) packages Zatarain’s jambalaya rice mix

Directions:
Directions:
- Spray slow cooker with non-stick cooking spray. Place frozen vegetables in slow cooker and top with chicken strips and Italian sausage.
- Add water and undrained Rotel.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- Stir in rice.
- Cover and cook about 30 - 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

Personal Notes:
Personal Notes:
* You can put in as much or as little meat as you want. If adding shrimp, put in slow cooker at the same time as rice and cook until shrimp turns pink and tender.

 

 

 

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