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Colleen's Slow Cooker Jambalaya

4

200 min

Colleen's Slow Cooker Jambalaya

Colleen's Slow Cooker Jambalaya Photo 1

Category

Jam Recipes

Time

200 min

Serving

12 persons

Calories

235

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
This crockpot jambalaya came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients

  • tomatoes with juice: 1 can (28 ounce can, diced)
  • skinless, boneless chicken breast halves: 1 pound (cut into 1-inch cubes)
  • andouille sausage: 1 pound (sliced)
  • onion: 1 piece (chopped)
  • green bell pepper: 1 piece (chopped)
  • celery: 1 cup (chopped)
  • chicken broth: 1 cup
  • oregano: 2 tsp (dried)
  • parsley: 2 tsp (dried)
  • Cajun seasoning: 2 tsp
  • cayenne pepper: 1 tsp
  • thyme: 0.5 tsp (dried)
  • frozen cooked shrimp without tails: 1 pound

Metric Conversion

Stages of cooking

Colleen's Slow Cooker Jambalaya Photo 2 1
Colleen's Slow Cooker Jambalaya Photo 3 2
Colleen's Slow Cooker Jambalaya Photo 4 3
Colleen's Slow Cooker Jambalaya Photo 5 4
Colleen's Slow Cooker Jambalaya Photo 6 5
  1. Gather the ingredients. Dotdash Meredith Food Studios
    Colleen's Slow Cooker Jambalaya Photo 2
  2. Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker. Dotdash Meredith Food Studios
    Colleen's Slow Cooker Jambalaya Photo 3
  3. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Dotdash Meredith Food Studios
    Colleen's Slow Cooker Jambalaya Photo 4
  4. Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time. Dotdash Meredith Food Studios
    Colleen's Slow Cooker Jambalaya Photo 5
  5. Serve over rice. DOTDASH MEREDITH FOOD STUDIOS 
    Colleen's Slow Cooker Jambalaya Photo 6

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