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


  1. Layer chicken pieces and sausage slices in bottom of crock pot.
  2. Peel and devein shrimp; keep refrigerated until ready to add.
  3. Combine onion, pepper, celery and garlic; layer on top of meat.
  4. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
  5. 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.
  6. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.




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