Crock Pot Jambalaya
- Yield 6 to 8 servings
- 1 pound chicken breast or thighs, cut in 1-inch pieces
- 1 pound andouille chicken sausage (7 links), sliced
- 1 pound shrimp, peeled and deveined
- 1/2 large onion, chopped
- 1 large bell pepper, chopped
- 3 cloves fresh garlic, minced
- 2 -- celery stalks, sliced
- 1 quart diced tomatoes, or a large (28 oz) can, undrained (I used tomatoes I grew and canned)
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon oregano, dried
- 2 teaspoons parsley flakes
- 1 teaspoon basil, dried
- 1 teaspoon cajun seasoning
- 1 teaspoon everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
- 1 teaspoon cayenne pepper
- 2 or 3 pinches Salt and Pepper to taste
- 3 or 4 cups hot cooked rice
- 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.