PA Baker
Master Chef
Since this has chicken, sausage, and shrimp in it I wasn't sure where to post it. We had this for dinner Wednesday and I'd promised to post it and then forgotten. It is extremely spicy as written. DH and I had tears coming down our cheeks and couldn't feel our lips! When I make it again, I'll probably cut back on the cayenne. It made a ton of leftovers!
Slow Cooker Jambalaya
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
Cooked white rice
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.
3 Serve the slow cooker mixture over the cooked rice.
Slow Cooker Jambalaya
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
Cooked white rice
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.
3 Serve the slow cooker mixture over the cooked rice.
