Jambalaya

We enjoy spicier food, so I increased the Cajun seasoning and the cayenne pepper to 3 teaspoons each. Also, if you are using smoked sausage, consider adding it half-way through the cooking time. It becomes soft with too much cooking time. Since I prefer a thickened sauce, I use corn starch dissolved in warm water to make the "gravy
Jambalaya
Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs. skinless, boneless chicken - cut into 1" cubes

  • 1

    lb. andouille sausage or smoked sausage, sliced

  • 1

    (28 oz) can diced tomatoes with juice

  • 1

    large onion, chopped

  • 1

    large green bell pepper, chopped

  • 1 1/2

    cups chopped celery

  • 1

    cup chicken broth

  • 2

    tsp dried oregano

  • 2

    tsp dried parsley

  • 2

    tsp Cajun seasoning

  • 1

    tsp cayenne pepper

  • 1/2

    tsp. dried thyme

  • 1

    lb. frozen cooked shrimp

Directions

In a slow cooker, mix all ingredients except the shrimp. 2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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