You are here: Home » Recipes » Crock Pot Jambalaya Crock Pot Jambalaya Recipe by DeeDee2012 Yield 6 to 8 servings PrintEmail Ingredients 1 pound chicken breast or thighs, cut in 1-inch pieces1 pound andouille chicken sausage (7 links), sliced1 pound shrimp, peeled and deveined1/2 large onion, chopped1 large bell pepper, chopped3 cloves fresh garlic, minced2 -- celery stalks, sliced1 quart diced tomatoes, or a large (28 oz) can, undrained (I used tomatoes I grew and canned)1 cup chicken broth1/2 cup dry white wine1 teaspoon oregano, dried2 teaspoons parsley flakes1 teaspoon basil, dried1 teaspoon cajun seasoning1 teaspoon everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)1 teaspoon cayenne pepper2 or 3 pinches Salt and Pepper to taste3 or 4 cups hot cooked rice Instructions Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add. Combine onion, pepper, celery and garlic; layer on top of meat. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.