Crockpot Jambalaya

We went road tripping this Summer to Texas to see my sister and drove through Cajun Country. The signs for Jambalaya and Crawfish were everywhere in Louisiana. I decided when we got home I was going to have to recreate those tongue tingling flavors into a delicious Crockpot Jambalaya.

The spice in this dish kicks it up a notch. Feel free to add more or less cayenne pepper to make this perfect for your family. A great tip is to add a dollop of sour cream to help cut the spice if you add a bit too much. You can never go wrong with sour cream. 

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Serve this delicious Crockpot Jambalaya over rice and with a piece of crusty bread or Homemade Biscuits for a delicious dinner any night of the week. 

Crockpot Jambalaya

5 from 1 vote

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Crockpot Jambalaya

Course dinner

Cuisine Cajun

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 10 Servings

Author Amanda

Ingredients

• 1 lb Boneless Skinless Chicken Breasts cubed
• 1 lb Andouille Sausage Sliced
• 2 14 oz cans diced tomatoes 
• 1 large onion chopped
• 1 large green bell pepper chopped
• 1 cup diced celery
• 1 cup chicken broth
• 2 Tsp  dried oregano
• 2 Tsp dried parsley
• 2 Tsp Cajun seasoning
• 1/2 Tsp dried thyme
• 1/2 Tsp cayenne pepper
• 1 lb frozen cooked shrimp peeled

Instructions

1. In a 6 qt or larger crockpot, 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.
3. 30 minutes before serving stir in the shrimp.
4. Serve over rice.

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