Friday, February 5, 2010

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
• 1-2 cloves garlic
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning *Tony Chachere's
• 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.


2 comments:

  1. I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you're interested. (http://healthyslowcooking.wordpress.com)

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  2. This is very good! As Jambalya it is very soupy, I served over rice initally, then added rice to the crockpot to see how that worked and it was great!

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