Colleen's Slow Cooker Jambalaya

Name: Colleen's Slow Cooker Jambalaya
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 12 serving(s)
Ingredients: 453.59 g boneless skinless chicken breast half, cut into 1 inch cubes; 453.59 g andouille sausage, sliced; 793.78 g can diced tomatoes with juice; 1 large onion, chopped; 1 large green bell pepper, chopped; 236.59 ml chopped celery; 236.59 ml chicken broth; 9.85 ml dried oregano; 9.85 ml dried parsley; 9.85 ml cajun seasoning; 4.92 ml cayenne pepper; 2.46 ml dried thyme; 453.59 g frozen cooked shrimp, without tails

Submitted by ElizabethKnicely

"This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice."

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photo by Ck2plz

Ready In:: 8hrs 20mins
Ingredients:: 13
Serves:: 12

ingredients

453.59 g boneless skinless chicken breast half, cut into 1 inch cubes
453.59 g andouille sausage, sliced
793.78 g can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
236.59 ml chopped celery
236.59 ml chicken broth
9.85 ml dried oregano
9.85 ml dried parsley
9.85 ml cajun seasoning
4.92 ml cayenne pepper
2.46 ml dried thyme
453.59 g frozen cooked shrimp, without tails

directions

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.
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.
Serve over your favorite rice.

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Reviews

Great recipe! I am not a fan of Jambalaya but this was the best one I have cooked! There was only one package of andouille sausage at the store if you can believe that. I used some turkey kielbasa to fufill the pound of sausage needed. I am glad I did because the dish was spicy (which is great) but not kid friendly. I didn't use the full amount of cayenne pepper either for this reason. Overall, great dish! Made for ZWT9 July 2013.

Ck2plz
I found this recipe a few years ago... it is a winter time staple for us. My husband doesn't like left overs, but he'll eat this one as a left over until it is all gone! Make it with sweet yellow cornbread and white rice! Yummtastic. I do not use the spicey sausage, I use a skinless sausage available in the lunch meat case!

Skye H.