This is a jambalaya that tastes like it came right out of New Orleans. And if it comes from New Orleans, it’s bound to be good! This recipe was enough to feed my small dinner party. If I were to take it for a large potluck…which I’m sure will be happening. I will surely double the recipe. Check out what they are saying about this recipe over at All Recipes:
“I have never been a real jambalaya fan…but this is the BOMB! I love the combination of chicken, sausage and shrimp.”
See, even those that don’t usually like jambalaya love this dish. That says it all right there!
Ingredients
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can Hunt’s diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup Swanson chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Instructions
In a slow cooker, 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. Stir in the shrimp during the last 30 minutes of cook time.
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Quick Tip: Line the slow cooker and save time on dishes.
Thanks again to All Recipes for this fun and filling recipe.