“I got this recipe from the local hospitals newsletter. I have always made boxed versions of jambalaya, so gave this a shot. We loved this and I hope you do too. You can increase the heat as wanted but for us its perfect, with hot sauce on the table. I serve this with pinto beans, cornbread and fresh fruit. NOTE: This is more like a stew served over rice.”
READY IN:
8hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into 1 inch pieces.
  2. Slice the onion, green pepper and celery.
  3. Crush the garlic and the canned tomatoes.
  4. Add all ingredients except for the shrimp and rice into a crockpot.
  5. Cover and cook on low for 8 hours.
  6. Add shrimp to crockpot during last 15 to 30 minutes of cooking.
  7. Serve over rice.

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