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.
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.
Yield 10 Servings
- 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
- 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.
- Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- 30 minutes before serving stir in the shrimp.
- Serve over rice.
If you love this, you are sure to love….
This Crockpot Gumbo Recipe too!