Jambalaya made with chicken, andouille sausage, and shrimp.
-By Carrie (Strommen) Lennie
1 lb skinless, boneless chicken breast halves – cut into 1-inch cubes
1 lb Andouille sausage, sliced
1 28-oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
½ tsp dried thyme
1 lb frozen cooked shrimp without tails
3 cups white rice, cooked
- 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 10 minutes of cook time (they just need to heat through since they’re already cooked – you don’t want them to get tough).
- Serve in a bowl over white rice. If making to bring as a dish to a party (or potluck) you can add the rice to the crock pot just before serving to prevent having to bring the rice separately.