Slow Cooker Jambalaya
I am slowly learning that buying a slow cooker could quite possibly be the greatest purchase of my life. I am such a fan of throwing a bunch of ingredients into a pot and leaving it. I realize this could be classified as more of a winter, comfort food dish, but the option of sitting out on your deck or balcony on a nice summer evening with a plate of jambalaya and a glass of sangria does sound tempting. Since this is very similar to paella, feel free to serve with a side of Spanish rice.
Prep Time – 20 minutes
Cook Time – 8 hours
- 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
- 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.
- 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.