Slow Cooker Jambalaya
Wonderful flavors - Easy to prepare"It is good! My only changes might be to cook the chicken full breast on the bone with skin - then pull it out and shred it when you put in the shrimp..the chicken cubed got a little overcooked. I also only added 1.5 lbs of shrimp vs 14 cups. I think that might be a typo. But I will for sure do it again." - Cperry92
Yield: 4 Servings Ready in 45 minutes
202 people trying soon
|1 poundboneless skinless chicken breasts; cut into 1-inch cubes|
|1/2 poundandouille sausage; diced|
|1 (28-ounce) can diced tomatoes|
|1 mediumOnion; chopped|
|1 green bell pepper; seeded and chopped|
|1 stalk celery; chopped|
|1 cupreduced-sodium chicken broth|
|2 teaspoonsDried oregano|
|2 teaspoonsCajun or Creole seasoning|
|1 teaspoonhot sauce|
|2 Bay leaves|
|1/2 teaspoonDried thyme|
|1 poundfrozen peeled and cooked shrimp; thawed|
|2 cupsRice; cooked|
Slow Cooker Jambalaya Preparation
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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