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Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya is from Treasures from the Galley, 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:  
1 lb. skinless, boneless chicken breast halves - cut into 1" cubes
1 lb. Andouille sausage, sliced
1 (28oz.) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c. chopped celery
1 c. chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. Cajun seasoning
1 tsp. cayenne pepper, optional
½ tsp. dried thyme
1 lb. frozen cooked shrimp, without tails
Directions:
Directions:
In slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery and broth. Season with spices. Cover, cook 7-8 hours on Low, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cooking time.
Personal Notes:
Personal Notes:
Featuring chicken, shrimp and sausage, this classic Creole rice dish is well-suited to the slow cooker because slow cooking allows all flavors to blend. This recipe came about from a lot of experimenting over the years. My family likes this version the best. Serve over cooked rice.

 

 

 

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