Crockpot Jambalaya

By Addie

My favorite thing about this dish is that you can make it in your slow cooker. No, it’s not the most traditional way, but it sure is nice to come home from work to a pot of this goodness simmering on your kitchen counter.

Ingredients

• ◦1 can (28 ounces) diced tomatoes, undrained
• ◦1 pound fully cooked andouille sausage links, cubed
• ◦1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• ◦1 can (8 ounces) tomato sauce
• ◦1 cup diced onion
• ◦1 small sweet red pepper, diced
• ◦1 small green pepper, diced
• ◦1 cup chicken broth
• ◦1 celery rib with leaves, chopped
• ◦2 tablespoons tomato paste
• ◦2 teaspoons dried oregano
• ◦2 teaspoons Cajun seasoning
• ◦1-1/2 teaspoons minced garlic
• ◦2 bay leaves
• ◦1 teaspoon Louisiana-style hot sauce
• ◦1/2 teaspoon dried thyme
• ◦1 pound cooked medium shrimp, peeled and deveined
• ◦Hot cooked rice

Preparation

Step 1

1. In a 5-qt. slow cooker, combine all the ingredients except the shrimp and rice.

2.Cover and cook on low for 6-7 hours or until chicken is cooked through and no longer pink.

3. Add shrimp. Cover and cook an additional 15 minutes until shrimp are eated through. Remove and discard bay leaves. Serve over rice.