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Creole Jambalaya with Chicken, Sausage, and Shrimp (slow cooker) Recipe

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This recipe for Creole Jambalaya with Chicken, Sausage, and Shrimp (slow cooker) is from Auntie'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:  
2 tbsp butter
2 c chopped onion
1 c chopped bell pepper
1/2 c chopped celery
3 cloves garlic, minced
1 tsp salt
1/2 tsp cayenne peper
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp thyme
3 bay leaves, crushed
1 1/2 c seafood stock or chicken stock
1 1/2 14 oz cans diced tomatoes
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 lb andouille sausage, sliced (Cajun Grocer)
2 c converted long grain rice
1 lb peeled medium size shrimp
Directions:
Directions:
Heat the butter in a skillet set over a high heat and sauté the chopped onion, celery and bell pepper, stirring often, for about 5 minutes or until the onions are translucent. Add the garlic, salt, black pepper, white pepper, cayenne pepper, thyme and bay leaves, stir and cook for 1 minute. Remove the pan from the heat and add the stock stirring to deglaze the pan. Transfer the contents of the pan to the slow cooker along with the diced tomatoes, chicken, and sausage. Cook on high for 2 1/2 - 3 hours or low for 5 - 6 hours. if cooking on low, switch to high, stir in the converted rice 1 1/2 hours prior to end time along with the shrimp.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 hours

 

 

 

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