This crockpot jambalaya came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.
Ingredients
- tomatoes with juice: 1 can (28 ounce can, diced)
- skinless, boneless chicken breast halves: 1 pound (cut into 1-inch cubes)
- andouille sausage: 1 pound (sliced)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- celery: 1 cup (chopped)
- chicken broth: 1 cup
- oregano: 2 tsp (dried)
- parsley: 2 tsp (dried)
- Cajun seasoning: 2 tsp
- cayenne pepper: 1 tsp
- thyme: 0.5 tsp (dried)
- frozen cooked shrimp without tails: 1 pound
Metric Conversion
Stages of cooking
-
Gather the ingredients. Dotdash Meredith Food Studios
-
Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker. Dotdash Meredith Food Studios
-
Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Dotdash Meredith Food Studios
-
Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time. Dotdash Meredith Food Studios
-
Serve over rice. DOTDASH MEREDITH FOOD STUDIOS
