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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hearty Slow Cooker Jambalaya Recipe

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This recipe for Hearty Slow Cooker Jambalaya is from The Bartlett~Harmon Family 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:  
1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
½ pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
½ teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Directions:
Directions:
1. In a 5-qt. slow cooker, combine all the ingredients except the shrimp and rice.

2. Cover and cook on low for 6-7 hours or until chicken is cooked through and no longer pink.

3. Add shrimp. Cover and cook an additional 15 minutes until shrimp are heated through.

4. Remove and discard bay leaves.

5. Serve over rice

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Cook time: 7 hours 15 mins Total time: 7 hours 15 mins

 

 

 

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