Crock Pot Jambalaya

Recipes Cooker

4 years ago

Ingredients

1 lb chicken breast or thighs, cut in 1-inch pieces

1 lb andouille chicken sausage (7 links), sliced, or smoked sausage of choice

1 to 2 lb shrimp, peeled and deveined (the more shrimp the better)

1/2 large onion, chopped

1 large bell pepper, chopped

3 or 4 clove fresh garlic, minced

2 stalk(s) celery, sliced, optional

1 qt diced tomatoes, or a large (28 oz) can, undrained

1 c chicken broth

1/2 c dry white wine

1 tsp oregano, dried

2 tsp parsley flakes

1 tsp basil, dried

1 tsp cajun seasoning ( mr. pete’s or zatarains are both good)

1 tsp everglades seasoning (can use an add’l tsp of cajun seasoning if you can’t find this)

1 tsp cayenne pepper

salt, to taste

cooked rice

Directions

1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.

2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.

3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.

4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.

5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.

Last Step: Don’t forget to share!