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Crock Pot Jambalaya | Daily Dine

Crock Pot Jambalaya

Great recipe for Crock Pot Jambalaya.

dinneramerican

Ingredients

1 Onion White or Yellow (doesn’t matter which)

1-2 Stock Celery

2 Red Bell Peppers

2 cans (14.5 oz) Diced Tomatoes (liquid & all)

1 can (8 oz) Tomato Paste

1 Container (48 oz) Chicken Broth

1 tablespoon Thyme

1 tablespoon Oregano

1-2 Tablespoons Cajun seasoning (you can add more or less, depending on personal preference)

1/4 teaspoon Cayenne Pepper (can completely omit if you want or add more for extra spice)

2 Chicken Breasts

1 pound Andouille Sausage

2 pounds Shrimp (any size)

2-4 cups Raw Rice **** NOTE **** (Use ONLY 1 cup of raw rice if you plan on putting it into the crock pot to cook the last 40 mins of cooking time)

Instructions

Step 1
Wash up your celery & bell peppers. Finely chop up the celery, bell peppers & onion. Place into the crock pot.
Step 2
Chop your sausage into bite size pieces. Rinse & cube your chicken into small pieces. Place both sausage & chicken into the crock pot.
Step 3
Add your seasonings, diced tomatoes, tomato paste & chicken broth to the crock. Stir all ingredients well.
Step 4
Cook on Low 8 Hours or 6 Hours on High. Ensure your chicken is cooked all the way through before serving.
Step 5
The last Hour of cooking tome, add your Shrimp. If you decide to add 1 cup of raw rice to the crock pot to cook, add it the last 40 minutes. If not, cook your desired amount of rice; separately as you normally would.
Step 6
Enjoy!