JAMBALAYA
This is a classic jambalaya recipe. It is so easy to throw everything into your slow cooker and let it all simmer together. The flavors are so great. I have always used my own Cajun Seasoning recipe. Of course, you will need to adjust the cayenne pepper to your taste. I cannot handle anything very spicy at all, so I do not add the cayenne at all. The rest of the family add more spice at the table and then everyone is happy.
JAMBALAYA
Keywords: slow-cooker entree
Ingredients
- 1 lb skinless, boneless chicken, cut into 1 inch cubes
- 1 lb (~3 large) spicy sausage, sliced (I use chicken chorizo)
- 1 (796 ml) can diced tomatoes
- 1 large onion, diced
- 1 large bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 3 or 4 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning (see my recipe if you don’t have any)
- 1 tsp cayenne pepper (adjust according to taste)
- ½ tsp dried thyme
- 1 lb frozen cooked shrimp, without tails
Instructions
In a slow cooker, mix together everything but the shrimp.
Cover and cook 7 to 8 hours on low, or 3 to 4 hours on high.
Stir in shrimp 20 minutes before serving.
Serve with cooked rice.
Serves 8
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