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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Slow Cooker Jambalaya Recipe

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This recipe for Slow Cooker Jambalaya is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts skinless, boneless, cut into chunks
1 pound andouille sausage links sliced
1 can diced tomatoes 28 ounces
1 large onion chopped
1 red bell pepper finely chopped
2 stalks celery thinly sliced
2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
1 Tablespoon tomato paste
1 cup uncooked long grain rice (see notes*)
1 pound raw shrimp 13-15 count
Directions:
Directions:
Add all the ingredients except the shrimp and rice into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours). Add in the uncooked rice about 1 hour before finishing.
Add the shrimp in the last 15 minutes

 

 

 

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