Slow Cooker Jambalaya

I LOVE my Crock Pot! The one thing I have realized though is that usually you have to add more seasonings than what the recipe calls for. I am just starting to branch out on my recipes. I have been making the same 4 recipes for years. I really like this one I usually add a lot more cajun spices and hot sauce as I like my food Spicy

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage,
diced 1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves 1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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3 thoughts on “Slow Cooker Jambalaya

  1. This looks SO good … I’m going to try this one (and I love that there’s really no steps beyond “Dump into crockpot”. My kinda cooking!!)

  2. Kat- I currently have this in my crock-pot with chourico instead of the recommended sausage (its what we had in the house) AND lots of extra cajun and hot sauce yummm…cant wait for tonight – I’ll let you know how it turns out!

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