Slow cooker jambalaya

February 24, 2008

I made this yesterday for dinner, just threw everything in the crockpot and let it go while I was in and out all day. It turned out so good, even Josh liked it. I would definitely make this again and actually, I can’t wait until lunchtime so I can enjoy some leftovers! Original recipe is here, but as always, I made a few changes (anyone who’s read this blog for any length of time shouldn’t be surprised). I’m posting my recipe here. For the original, follow the link above.

Crockpot Jambalaya

READY IN 8 Hrs 20 Min


2 skinless, boneless raw chicken breasts- cut into 1 inch cubes
1 pkg Hillshire Farm sausage, halved and sliced (I used hot, you could use any flavor. You could also use andouille sausage instead, which is more authentic, I’m sure, but we always keep this on hand)
* 1 (28 ounce) can diced tomatoes with juice
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 1 cup chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons dried parsley
* 2 teaspoons Emeril’s Essence (Or Cajun seasoning)
* 1 teaspoon cayenne pepper
* 1/2 teaspoon Tony Chachere Creole seasoning (optional but it adds a little more heat and a small amount of salt. You could also use this in place of the cajun season. Available for purchase at Walmart or other grocery stores in the spice aisle)
* 1/2 teaspoon dried thyme
* 1 pound raw shrimp, peeled/deveined
* 1 16 oz pkg frozen okra


1. 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.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in okra during last hour of cook time. Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.

Makes about 12 servings.


*note, this is pretty spicy with all the extra seasonings, so if you don’t like spicy food, I suggest using plain sausage and cutting out the cayenne and Creole Seasoning, just using the Emeril or other Cajun seasoning. That should take the heat down to just a hint.

If you don’t like shellfish/shrimp, you could easily omit that (or the okra) and just use chicken and sausage. You could add extra chicken breasts to add more meat.

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