Sunday, January 31, 2010

Crock Pot Jambalaya

1 pound skinless, boneless chicken breasts, cut into 1 inch cubes
1 pound andouille sausage, sliced (but if you are serving to kids I would use a mild sausage)
1 (28 ounce) can crushed tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp cajun seasoning (if you don't have this you can make it like I did ... see below)
1 tsp cayenne pepper (but if serving kids use 1/2 tsp)
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7-8 hours on low or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.
Serve over rice.

(Recipe from

Emeril's Creole seasoning: (this makes way more than you need for the above recipe)
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Combine all ingredients.


  1. I just showed Kenny the picture and he said, "MAKE IT!" Did you cook it fast or slow?

  2. I cooked it fast about 4 hours on high