Thursday, March 14, 2013

Slow Cooker Jambalaya

There's nothing like walking into a kitchen and smelling the aroma that comes off a slow cooker that's been running all day.  The smells of this Louisiana-inspired dish will have you drooling in anticpation of dinner.

Yield: 8 servings


  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 1 lb. skineless chicken breast, cubed
  • 1 lb. andouille sausage
  • 2 cans (14 oz. each) petite diced tomatoes
  • Spices
    • 2 tsp oregano
    • 2 tsp parsley
    • 2 tsp cajun seasoning
    • 1 tsp cayenne pepper
    • 1/2 tsp thyme
  • 1 lb. raw shrimp, peeled with tails removed
  • Cooked rice


  1. Place the vegetables into the slow cooker.  Add the chicken broth and chicken breast.
  2. Cut the sausage along the length into quarters.  Slice.  Add sausage, tomatoes with juice, and spices to the slow cooker.
  3. Cover and cook on low for 4-5 hours until the chicken is cooked and the vegetables are tender.
  4. Add the shrimp and cook until pink, about 20-30 minutes.
  5. Serve over cooked rice.

Adapted from Allrecipes.

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