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Slow Cooker Jambalaya
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Description
Believe it or not I got this recipe from a Greek friend of mine in Athens who happens to enjoy Cajun food. I was really impressed when I made this and now make it quite often. If you want spice feel free to add some pepper flakes or hot pepper sauce.
Ingredients
- 1-½ pound Boneless Skinless Chicken Breasts Cut Into 1" Cubes
- 1 pound Cooked Sausage Of Your Choice
- 2 cans 28 Oz Crushed Tomatoes
- 1 cup Chopped Onion
- 1 cup Chopped Green Pepper
- 2 stalks Chopped Celery
- 2 cloves Minced Garlic
- 1 cup Chicken Broth
- ½ cups White Wine
- 2 teaspoons Dried Oregano
- 2 teaspoons Parsley
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 2 teaspoons Creole Seasoning
- 1-½ pound Med. Sized Shrimp Peeled & Deveined
- 2 cups Long Grain White Rice
Preparation
Combine all ingredients in the slow cooker except the shrimp and rice. Stir well.
Cover and cook 8 hours on low or 5 hours on high.
Sit back and finish off the rest of that bottle of wine.
Stir in the rice and cook for 40 min. more.
Add shrimp and cook for add’l 5 min or until shrimp has turned pink.
Makes 5 quarts.
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3 Comments
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Gnatalie on 1.10.2012
Yum! Can’t wait to try this!
Web-Savvy Mom on 3.7.2010
–>This was a very tasty jambalaya. The rice took longer than expected to cook so next time we may cook it first and then add to the crockpot. Our 6-quart crockpot was filled to the brim and after four adults ate, we had plenty for leftovers.
natashajparker on 9.14.2009
I made this yesterday. It turned out more “saucy” than I had hoped. Overall the taste was spicy and good. It makes a large quantity so it would be good for a family. Since it is just me and my boyfriend, it was way too much.