Jambalaya is such a great cool weather dish. It seems to warm you up from the inside out. When Valerie from California shared this crock pot jambalaya recipe I knew instantly that I had to share it with y’all.
Here is how she does it
-12 ounces – 1 pound skinless boneless chicken breast, chopped into bite size pieces
-1 pkg andouille sausage, chopped into bite size pieces
-1 lb shrimp or prawns
-1 green bell pepper, chopped
-1 onion, diced
-2 stalks celery, diced
-4 cloves garlic, minced
-1 – 14oz can whole tomatoes
-1/3 cup of tomato paste
-1 can beef broth, chicken or veggie would work too
-1 Tablespoon parsley
-1 1/2 teaspoon basil
-1/2 teaspoon oregano
-1 teaspoon Tabasco
-1 teaspoon cayenne pepper
-1/2 teaspoon salt
-3 cups cooked rice
Add all ingredients except rice, sausage and shrimp to crock pot. Cover and cook on low for 8 hrs or on high for 4 hrs. Add sausage during last 30 minutes, add shrimp for last 15 minutes. Serve over rice.
Thanks for sharing Valerie!
- For a recipe like this, I would use a 3 – 4 quart crock pot.
- Since there is such an extended cooking time, I would consider using boneless skinless chicken thighs instead of breasts. The breasts (especially cut into such small pieces) could dry out easily.
- Any hot sauce should work. Just use your favorite, or what you have on hand (don’t go and special buy the Tabasco).
- Andouille sausage is best, but if you can’t find it, by all means, use smoked sausage or kielbasa.