Slow-Cooker Jambalaya

03 Oct

Jambalaya 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


  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
  2. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
  3. 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).
  4. 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.
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Posted by on October 3, 2011 in Main Dishes


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