Colleen's Slow Cooker Jambalaya |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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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. Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes |
1 pound andouille sausage, sliced |
1 (28 ounce) can diced tomatoes with juice |
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 |
1/2 teaspoon dried thyme |
1 pound frozen cooked shrimp without tails |
Directions:
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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