• Slow Cooker Jambalaya

    When you have a house full of people and no motivation to cook, this is your dish.  A bit of chopping, throw in a few spices and you’re done!  Have some hot rice close by and some bowls and your guests can serve themselves.  This is my go-to dish when my husband has a bunch of his friends over.  If you don’t use andouille sausage, you’ll need the cayenne pepper, but andouille is spicy enough for us, so I leave it out.  I’ve also found it tastes best when cooked on low.

    Slow Cooker Jambalaya – closely adapted from AllRecipes.com


    • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
    • 1 pound andouille sausage, sliced
    • 1 (28 ounce) can diced tomatoes, drained
    • 1 large onion, chopped
    • 1 large green bell pepper, chopped
    • 1 cup chopped celery
    • 1 cup chicken broth
    • 2 teaspoons dried oregano
    • 2 teaspoons dried parsley
    • 2 teaspoons Cajun seasoning
    • 1 teaspoon cayenne pepper (optional, I leave it out)
    • 1/2 teaspoon dried thyme
    • 1 pound shrimp without tails


    1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
    2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
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