Todd’s Jambalaya

  • Yield 12 servings


1 pound skinless boneless chicken cubes
1 pound andoulle sausage sliced
28 ounces caned diced tomatoes
1 large onion diced
1 large green pepper diced
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen shrimp cooked no tail


  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Serve over rice.



Get every new post delivered to your Inbox.

Join 263 other followers